保鲜纸箱对蓝莓常温贮藏品质的影响研究VIP免费

摘要为了探索保鲜纸箱对蓝莓一般摄氏度存放保鲜功效的影响，采取两种保鲜纸箱（MS1 和 MS2），其他一种普通纸箱（CK）当成对照组，测定在一般摄氏度要求（15℃~23℃）下，3 种纸箱包装内蓝莓腐坏程度、失重程度、果子成熟度、可溶性固体物、酸度和维他命 C 成分等各项理化质量规格的改变。实验结果显示在一般摄氏度下普通纸箱内蓝莓的报质时长为 6d，而保鲜纸箱内能够达到9d。一般摄氏度存放 9d 后，MS2 实验组对蓝莓保鲜功效最好，其腐坏程度、失重程度分别为 11.1%和 8.9%，果子成熟度保持在 1.36kg/cm2，可溶性固体物、酸度的质量分数分别为 11.33%和 0.21%，维他命 C 成分为 10.97mg/100g。关键词：蓝莓；保鲜；质量；纸箱abstract In order to explore the effect of fresh-keeping cartons on the general temperature preservation of blueberries, two kinds of fresh-keeping cartons (MS1 and MS2) and another kind of ordinary cartons (CK) were used as control group. The decay degree, weight loss degree, fruit maturity, soluble solids, acidity and vitamin C content of blueberries in three kinds of cartons were determined under the general temperature requirements (15 ~23 C). Change of quality specifications. The experimental results show that the quality of blueberries can reach 6 days in ordinary cartons and 9 days in fresh-keeping cartons at normal temperatures. After 9 days storage at normal temperature, the MS2 group had the best preservation effect on blueberries, with 11.1% decay and 8.9% weight loss, 1.36 kg/cm2 ripeness, 11.33% soluble solids and 0.21% acidity, and 10.97 mg/100g vitamin C. key words: blueberry; preservation; quality; carton 目录目录引言...................................................................................................................41 原料与方法.......................................................................................................61.1 原料与试剂................................................................