猕猴桃低温动态高湿过饱和态贮藏工艺的试验研究

Actinidia Storage at Low Temperature and High Humidity Oversaturation

摘要: 为了延长猕猴桃的贮藏寿命，提出了随着贮藏期的不同，对猕猴桃实行低温动态跟踪和高湿度过饱和态贮藏，依此原理进行了实验。结果表明，在低温动态和高湿过饱和态条件下贮藏的猕猴桃与常规贮藏工艺相比，果实的硬度比传统贮藏法高出50.96 N/cm²，保持良好，使猕猴桃的商品寿命延长30 d以上；霉果率下降3～5个百分点；果实失重率下降8个百分点。

Abstract: With different storage stages, at low temperature above zero degree and high humidity oversaturation, the experiment on actinidia storage was conducted. The result showed that the fruit hardness in this condition is better than that in common condition, and the shelf life is prolonged more than 30 days. The fruit rotten rate dropped by 3% to 5% and the mass loss rate dropped by 8%.