猕猴桃低温、气调、保鲜剂复合贮藏保鲜技术

Combined Technology of Kiwifruit Storage and Freshness-Keeping With Freshness-Keeping Reagent at Low Temperature and Modified Atmosphere

摘要: 猕猴桃是呼吸跃变型果实，温度、乙烯和呼吸强度是影响贮藏寿命的主要因素，采用低温、限气和保鲜剂复合贮藏保鲜技术，贮温(0±0.5)℃，O₂ 2%～3%，CO₂ 4%～5%，KMnO₄作乙烯吸收剂，简易库贮藏，可使其贮藏180 d以上，平均果实硬度 ≥2.5 kg/cm²，硬果率≥92%,商品果率≥96%，维生素C保存率≥80%，鲜度指数≥90%。贮后果实外观新鲜，果脐绿色，色、香、味、形俱佳。

Abstract: Kiwifruit is a respiratory non-climacteric fruit. Temperature, ethylene and respiratory intensity are the main factors affecting storage. Using the technology of low temperature (0±0.5℃), modified atmosphere (2%～3% O₂, 4%～5% CO₂ ) and KMnO₄ as absorbing ethylene. The kiwifruit can be stored over 180 days. The average hardness of freshness-keeping reagent fruit is larger than 2.5 kg/cm². The percent of hard fruit is larger than 92%, the percent of commodity fruit is larger than 96%, vitamin C keeping percentage is larger than 80%, and the index of fresh degree is larger than 90%. The fruit is very fresh and its navel is green after storage. Its colour, smell, taste and shape are all good.