【摘要】 取新鲜、无黄化的枸杞头以自制聚乙烯塑料薄膜气调袋进行气调包装贮藏试验,试验设4个氧浓度处理,即VO2∶VN2比值分别为21∶79(对照)、5∶95、3∶97和1∶99,贮藏温度为(1.0±0.5)℃,贮藏期间调节各处理的气体成分浓度将VO2∶VN2比值稳定维持设定的水平。试验结果表明:低氧气调可以显著减少贮藏期间枸杞头的失重,抑制腐烂,延缓维生素C的减少,减缓纤维素的增加;在4个氧浓度处理中,氧气浓度越低,保鲜效果越明显,VO2∶VN2为1∶99处理的效果最好。更多还原

【Abstract】 The fresh sprouts of Lycium chinense Mill after removing decay and yellow leaves were sealed in homemade plastic bags,then divided into 4 groups and stored at(1.0±0.5) ℃.The ratios of VO2to VN2)in the atmosphere for the 4 groups were adjusted to 21∶79(CK)、5∶95、3∶97 and 1∶99 during the whole storage period,respectively.Each treatment was replicated for 3 times.The indices of weight loss,rate of decay and etiolation,respiratory rate,contents of Vc and fiber were determined at the interval of 6 days to investigate the quality and physiological change of Lycium chinense Mill during storage period.The results showed that low oxygen concentration could significantly reduce the weight loss and decay,as well as the loss of Vc,and also postponed the increase of cellulose in Lycium chinense Mill during storage period,and therefore to delay the tissue senescence and prolong the shelf life.Under the same storage temperature,the treatment of 1% oxygen had the best effect.更多还原