马水桔贮藏保鲜技术推广示范研究
发布时间：2018-11-24 16:26
【摘要】：马水桔因为其味甜多汁的特点为很多人所喜爱,并且由于阳春盛产马水桔,所以马水桔又被人们称为阳春甜桔。近年来,在阳春当地被广泛种植,遍布该市16个镇(街道),总面积达20.5万亩,总产值超过7亿元。马水桔是著名的广东四大名桔(沙糖桔；阳山桔；马水桔；春甜桔)中最有代表性的一种。马水桔凭借它晚熟、味美、产量高、等特点广销于我国各大城市(京、津、沪、鲁),和世界各地(越南、泰国等)。面对产业的壮大,采后保鲜成为保证马水桔正常运输、销售的关键环节。马水桔能够存储的时间并不长,如果采摘过后没有及时卖出,再加上运输过程中的颠簸,就容易导致腐烂,从而给厂家带来严重的经济损失。本实验通过利用臭氧湿冷贮藏和常温贮藏对比,对马水桔贮藏保鲜专利技术成果的推广示范进行研究。试验结果表明：(1)在常温的条件下,采用超声波增加储存地的湿度,将湿度控制在百分之八十到八十五之间,经过45天的贮藏后,臭氧处理及保鲜剂处理能有效减少马水桔贮藏病烂率,减少果实主要营养成分的损耗以及降低果实乙醇含量的增加。(2)当储存地的温度低于常温处于五到八度之间时,而湿度在八十五到九十之间时,经过90天的贮藏后,臭氧处理及保鲜剂处理能有效减少马水桔贮藏病烂率,减少果实主要营养成分的损耗以及降低果实乙醇含量的增加,效果比在常温库环境贮藏更佳。(3)在常温库及超声波加湿调控的环境(19.7-26.5℃,相对湿度80%-85%),经过45天的贮藏后,经过臭氧处理或经保鲜剂处理的马水桔能保持较低的无萼率,桔的外皮和果肉都可以被保存的很好。(4)在湿冷条件下(温度保持在5-8 ℃,相对湿度保持在85-90%),经过90天的贮藏,保鲜处理过的马水桔比没经任何处理的马水桔明显保持更好的品质,保持较低的无萼率,萼片和果实表皮均能保持更好的亮度和色泽。并且,在常温条件下存储的桔并没有在湿冷状态下存储的桔新鲜。
[Abstract]:The mandarin orange is popular with many people because of its sweet and juicy characteristics, and it is also called Yangchun sweet orange because of its rich sprouts in Yangchun. In recent years, it has been widely planted in Yangchun, covering 16 towns (streets), with a total area of 205000 mu and a total output value of more than 700 million yuan. Mashu orange is one of the most representative among the famous four famous oranges in Guangdong province (Shatang orange; Yangshan orange; mandarin orange; spring sweet orange). By virtue of its late maturity, taste and high yield, Mashu orange is widely sold in the major cities of China (Beijing, Tianjin, Shanghai, Lu) and all over the world (Vietnam, Thailand, etc.). In the face of the expansion of the industry, postharvest freshness has become the key link to ensure the normal transportation and sale of Mishui orange. The storage time of mashu orange is not long, if it is not sold in time after picking, coupled with the bumps in the transportation process, it will easily lead to decay, which will bring serious economic loss to the factory. In this experiment, the application and demonstration of patent technology for storage and preservation of Mishui orange were studied by using ozone wet and cold storage and normal temperature storage. The results showed that: (1) under normal temperature, ultrasonic wave was used to increase the humidity of the storage area, and the humidity was controlled between 80% and 85. After 45 days of storage, Ozone treatment and preservative treatment can effectively reduce the rotting rate, the loss of the main nutrients and the increase of ethanol content of the fruit. (2) when the temperature of the storage area is lower than normal temperature and the temperature is between 5 and 8 degrees, When the humidity was between 85 and 90, after 90 days of storage, ozone treatment and preservative treatment could effectively reduce the rot rate, decrease the loss of the main nutrients and increase the ethanol content of the fruit. The effect was better than that in room temperature storage environment. (3) in room temperature reservoir and ultrasonic humidification control environment (19.7-26.5 鈩，
本文编号：2354358
[Abstract]:The mandarin orange is popular with many people because of its sweet and juicy characteristics, and it is also called Yangchun sweet orange because of its rich sprouts in Yangchun. In recent years, it has been widely planted in Yangchun, covering 16 towns (streets), with a total area of 205000 mu and a total output value of more than 700 million yuan. Mashu orange is one of the most representative among the famous four famous oranges in Guangdong province (Shatang orange; Yangshan orange; mandarin orange; spring sweet orange). By virtue of its late maturity, taste and high yield, Mashu orange is widely sold in the major cities of China (Beijing, Tianjin, Shanghai, Lu) and all over the world (Vietnam, Thailand, etc.). In the face of the expansion of the industry, postharvest freshness has become the key link to ensure the normal transportation and sale of Mishui orange. The storage time of mashu orange is not long, if it is not sold in time after picking, coupled with the bumps in the transportation process, it will easily lead to decay, which will bring serious economic loss to the factory. In this experiment, the application and demonstration of patent technology for storage and preservation of Mishui orange were studied by using ozone wet and cold storage and normal temperature storage. The results showed that: (1) under normal temperature, ultrasonic wave was used to increase the humidity of the storage area, and the humidity was controlled between 80% and 85. After 45 days of storage, Ozone treatment and preservative treatment can effectively reduce the rotting rate, the loss of the main nutrients and the increase of ethanol content of the fruit. (2) when the temperature of the storage area is lower than normal temperature and the temperature is between 5 and 8 degrees, When the humidity was between 85 and 90, after 90 days of storage, ozone treatment and preservative treatment could effectively reduce the rot rate, decrease the loss of the main nutrients and increase the ethanol content of the fruit. The effect was better than that in room temperature storage environment. (3) in room temperature reservoir and ultrasonic humidification control environment (19.7-26.5 鈩，
本文编号：2354358
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