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Study on quality preservation of fresh agricultural products under controlled atmosphere conditions.

气调条件下生鲜农产品保鲜研究

基本信息

批准号：
04454102
负责人：
SHIGA Tohru
金额：
$ 4.16万
依托单位：
Utsunomiya University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1992
资助国家：
日本
起止时间：
1992 至 1994
项目状态：
已结题

项目摘要

This research discusses the effects of controlled atmospheric conditipns during storage for quality preservation of fresh shiitake, strawberries, asparagus and other agricultural products.Decreasing O_2 concentration to 1% and/or increasing CO_2 to 20% during storage will reduce the respiration rate of fresh shiitake more than normal air. Both the lower O_2 concentration and the higher CO_2 concentration lower the respiration rates. PPO activity, the enzyme active in the browning reaction, increase in normal air but decreases in gas treatment during storage. Increasing the CO_2 concentration has a greater effect on the PPO activity in fresh shiitake than decreasing the O_2. From a total assessment, the CA conditions in 10% and 5% O_22 with 20% CO_2 could preserve the quality of fresh shiitake better than other treatments.Strawberries are found to tolerate high CO_2 concentrations, that is the higher the CO_2 atmospheres reduces the respiration rate, hence extends the shelf life. Keepin … More g strawberry in a very low 1% O_2 and/or a very high 20% CO_2 causes a reduced respiration rate. The high CO2 concentration causes a respiratory quatient (RQ) is not equal to 1 which means that anaerobic respiration has occured. The high CO_2 concentration prevents the reduction pf L-ascorbic acid content during storage. Strawberries can tolerate 20% CO_2 and that is effective for preventing fungal infection.Decreasing oxygen has a greater efect on reducing respiration rate of asparagus spears during storage than treatment with increasing CO_2. The higher the CO_2 concentration in combination with 10% O_2 the lower the occurrence tip elongation. Asparagus spears stored under CA conditions can reduce chlorophyll degradation more than those stored in normal air. Treatments in low O_2 and/or high CO_2 also reduce the lightening and yellowing of the normal gray-green color. Low O_2 and/or high CO_2 treatments preserve the percentage of sucrose up to 20 days longer than thpse in normal air. In overall data, the L-ascorbic acid content in asparagus spears drastically decreased in 5 days of storage.The prediction of the respiratory behavior of the various products fitted very well with the Arrhenius and Gore equations The high temperature dependence decreases the effect of temperature change on respiration rate. The Q_<10> of products commonly present a higher value in low temperature and a lower value in higher temperature.The measurement system established in this study has been well verified in its accuracy in measuring the respiration rate in agricultural products, especially in closed system. Moreover, the data from these system will be advantageous in designing CA and/or MA in present and future postharvest handling. Less

本研究探讨了保鲜香菇、草莓、芦笋等农产品在贮藏过程中采用气调保鲜的效果。在保鲜过程中，降低O_2浓度至1%和/或增加CO_2浓度至20%，对新鲜香菇呼吸强度的降低幅度大于普通空气。O_2浓度越低，CO_2浓度越高，呼吸速率越低。PPO活性是褐变反应中的活性酶，在正常空气中活性增加，而在气体处理中活性降低。增加CO_2浓度对鲜香菇PPO活性的影响大于降低O_2。综合评价，10%和5%O_22+20%CO_2的气调处理能更好地保持香菇的品质。草莓能耐受高CO_2浓度，即CO_2浓度越高，呼吸强度越低，货架期越长。Keep in…在很低的1%O2和/或很高的20%CO_2中，草莓的含量越多，呼吸频率就越低。较高的CO2浓度导致呼吸量(RQ)不等于1，即发生了无氧呼吸。较高的CO_2浓度阻止了L抗坏血酸在贮藏过程中含量的降低。草莓能耐20%的CO_2，能有效地防止真菌侵染。降低氧气对芦笋贮藏期间呼吸强度的影响大于增加CO_2的处理。CO_2浓度越高，10%O_2配合越高，芦笋茎尖伸长越小。在CA条件下贮藏的芦笋比在正常空气中贮藏的芦笋能更好地减少叶绿素的降解。低O_2和/或高CO_2处理也减少了正常灰绿色的发亮和黄化。低O_2和/或高CO_2处理的蔗糖百分比比在正常空气中保存的时间长达20天。总体而言，芦笋中L抗坏血酸的含量在贮藏5d内急剧下降，对各种产品呼吸行为的预测符合Arrhenius和Gore方程，高温相关性减弱了温度变化对呼吸速率的影响。产品的Q_&lt；10&gt；通常在低温下呈现较高的值，在较高的温度下呈现较低的值，本研究建立的测量系统在农产品呼吸速率的测量中得到了很好的验证，特别是在封闭系统中。此外，来自这些系统的数据将有利于在目前和未来的采后处理中设计CA和/或MA。较少