Studies on the Methods to Maintain the Freshness of Horticultural Commodities under the Dynamic Change of Environment

环境动态变化下园艺商品保鲜方法研究

• 批准号: 63304021
• 负责人: MORISHIMA Hiroshi
• 金额: $ 2.75万
• 依托单位: The University of Tokyo
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Co-operative Research (A)
• 财政年份: 1988
• 资助国家: 日本
• 起止时间: 1988 至 1989
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-63304021/
• 关键词: Freshness; Citrus fruit; CA storage; Vacuum cooling; Hardness; Subatmoshperic pressure storage; Nondestructive inspection; Postharvest ripening; 品質評価; 真空予冷; 貯蔵; 軟腐症; キウイフル-ツ; 複合的動的環境に対する鮮度のレスポンス; 衝撃緩和; サニテーションシステム; 差圧減圧貯蔵; 熟度の非破壊検査

The objective of this study was to systematize technical methods for the preservation of freshness of horticultural commodities through discussions of researchers in different academic fields about the response of horticultural commodities under the dynamic change in the environment of postharvest processing.Naitou and Nakajilma studied on vacuum cooling of sweet corn and shiitake(mashroom). The study showed that the temperature of a cold trap right after the flushing point should be kept as low as possible so that vegetables with a large specific surface area cool down fast in vacuum cooling.Takao conducted the subatmospheric pressure storage of citrus fruits such as sudachi,kabosu, yuzu. This storage with periodically changing pressure showed an effect on keeping greeness of the skin of fruits as compared with conventional storages. Takao also developed a hardness tester which applied elastic deformation to an object to measure its hardness. Hardness of agricultural commodity is nondestructiverly measured by the tester named HIT COUNTER.Seo worked on storage and ripening of kiwi. Kiwi became softer and the variance of hardness became larger in longer storage. Hardness of kiwi had a strong correlation to the total CO_2 emanated through respiration by kiwi during storage. Therefore it could be possible to predate maturity of kiwi by knowing the total CO_2 rejected by kiwi during storage and ripening.Morishima reported on hot water treatment of several kinds of fruit and Nishiyama studied on simple CA storage using a gas separation membrane. Yamaki and Sakiyama reported on freshness and acid of citrus fruits. Yamashita studied on market diseases and qualities of horticultural commodities in storage.

本研究的目的是通过不同学术领域的研究人员对园艺商品在采后加工环境动态变化下的反应进行讨论，使园艺商品保鲜的技术方法系统化。Naitou和Nakajilma研究了甜玉米和香菇（蘑菇）的真空冷却。研究表明，为了使比表面积大的蔬菜在真空冷却中快速冷却，在冲洗点之后的冷阱温度应尽可能低。Takao对柑橘类水果sudachi，kabosu，yuzu进行了负压贮藏。与常规贮藏相比，周期性变压贮藏对果实的果皮有一定的保绿效果。Takao还开发了一种硬度测试仪，该测试仪对物体施加弹性变形以测量其硬度。利用HIT COUNTER对农产品的硬度进行非破坏性测定。Seo对猕猴桃的贮藏和成熟进行研究。随着贮藏时间的延长，猕猴桃变软，硬度变异变大。猕猴桃硬度与贮藏过程中呼吸释放的CO_2总量有较强的相关性。Morishima报道了几种水果的热水处理和Nishiyama研究了使用气体分离膜的简单CA贮藏。Yamaki和Sakiyama报道了柑橘类水果的新鲜度和酸度。Yamashita研究了市场病害和园艺商品贮藏品质。