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当前位置: 首页 > 文章 > 橄榄果实冷藏期间失重影响因素的研究 食品科学 2001,22 (9) 78-81
Position: Home > Articles > Studies on Affecting Factors of Weight Losses of Chinesse Olive Fruits During Cold Storage FOOD SCIENCE 2001,22 (9) 78-81

橄榄果实冷藏期间失重影响因素的研究

作  者：
林河通;洪启征;傅虬声
单  位：
福建农林大学食品系;浙江大学食品科学与营养系
关键词：
橄榄;果实;失重率;品种;贮藏温度;贮藏时间;包装
摘  要：
对福建省10个主栽橄榄品种果实在8℃、RH85%贮藏条件下的果实失重率及贮藏温度(2℃、6℃、10℃、20±1℃室温)、贮藏时间及包装对果实失重率的影响进行研究.结果表明,橄榄各品种随贮藏天数的增加,果实失重率呈线性增加;供试的10个橄榄品种,以中长营最易失水,福州品种群大长营、中长营、小长营较容易失水,莆仙品种群厝后本、刘族本保水性能较好,其中刘族本果实失重率显著(P<0.05)地低于其它品种果实.没有包装的檀香橄榄果实失重率与贮藏温度、贮藏时间呈显著(P<0.05)正相关,即橄榄果实失重率随贮藏温度升高(相关系数r=0.9560～0.9999),贮藏时间延长(r=0.9692～0.9960)而增加,且它们间存在互作效应,橄榄不同品种与贮藏时间之间也存在互作效应.用0.04mm厚聚乙烯薄膜袋包装,可有效地控制橄榄果实的自然失水,与对照组没有包装间存在极显著(P<0.01)差异,因而延长了橄榄果实贮藏期.
译  名：
Studies on Affecting Factors of Weight Losses of Chinesse Olive Fruits During Cold Storage
关键词：
Chinese olive Fruits Losing weight Variety Storage temperature Storage time Package
摘  要：
In this paper the rate of weight loss of Chinese olive [carium album(Lour.) Raeusch]fruits of ten varieties, the chief cultivars in FujianProvince,was studied under the specitic storage conditions of 8℃ ,85% relative humidity.Effects of different storage temperatures(2℃ ,6℃ ,10℃ and room temperature at 20± 1℃ ),storage time and package on the weight losses of Chinese olive fruits were studied too.The results showed that the weight losses of fruits of ten varieties were linearly increased with the increase of storage time.Chinese olive of .Zhongchangying was the easiest losing weight type among ten experimental varieties.Variety.Dachangying,Wariety.Zhongchangying and variety Xiaochangying,belonging to the group variety of Fuzhou,were the second losing weight.eastr types arivety Cuohouben,and variety Liuzuben, belonging to the group variety of Puxian,Showed better water- preservation property.The rate of weight loss of variety.Liuzuben was significantly less than the other varie ties(P<0.05).The rate of weight loss of variety.Tanxiang when unpacked was significantly in positive correlation ship withs the torage temperature and storage time (p<0.05), i.e.,with the increase of storage temperature(interrelated coefficient r=0.9560～ 0.9999)and the lengthening of storage time(r=0.9652～ 0.9960).Furthermore,there were interactions between storage temperature and storage time, and between variety of Chinese olive and storage time.However,polyethylene(PE)film package could efficiently decrease the loss of moisture content.There was a significant difference(p<0.01)between packaged and unpackage varieties.Therefore,the PE package could prolong the storage life of Chinese olive fruits.

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