果蔬的主要贮藏方法和原理教学课件

主要内容第一节贮藏条件对贮藏的影响第二节温度、湿度和气体成分的调控技术第三节贮藏方法果蔬贮运学第一节贮藏条件对贮藏的影响温度>湿度(Humidity)气体、温度对贮藏的影响1、温度对果蔬代谢及贮藏的影响贮藏最适温采后处理的高温伤害贮藏冷令害温度对果蔬代谢及贮藏的影响随温度上升,呼吸加快随温度上升,蒸腾失水加快随温度上升成熟衰老加快随温度上升,贮藏病害加重>随温度上升,贮藏期缩短过高或过低温度会造成伤害Table4.4.Effectoftemperatureondeteriorationrateofanon-chilling-sensitiveRelativeTemperaturevelocityofRelativeLossperday(°O)AssumedQ10*deteriorationshelflife3201.0501068202.586302.015.014401.522.525Note:Q10Rateofdeteriorationattemperature(T))+10°CRateofdeteriorationatTTable4.5.FruitsandvegetablesclassifiedaccordingtosensitivitytochillinginjuryGROUPIGROUPIINon-chilling-sensitiveChilling-sensitivecommodities4122H504commodities113日45High-temperatureinjury104H40High-temperatureinjury95H35OptimumripeningOptimumripeningtemperaturerangetemperaturerangeforfruitsforfruits59H15Idealtemperaturerangefortransitandstorage5CHillinginjuryfortransitandstorageLFreezinginjury5|—FreezinginjuryGROUPGROUP‖FruitsVegetableAvocadoBeans,snapBananaCassavaBlackberryBeans,limaBreadfruitCucumberBlueberryCarambolaCherryBroccoCherimoyaCurrantBrusselsspmelonDateCabbageaFigCarrotGPotatoKiwifruitCeleryPumpkinLoquatCorn,sweetSquashNectarine*EndiveJujubeSweetpotatoPeachGarlicLonganLettuceLycheeTomatoPersimmon"MushroomsMangoatermelonPlumOnionMangosteenRaspberryParsnipPapayaStrawberryfruitppleicklypeaNote:"Somecultivarsarechillingsensitive.表64常见新鲜园艺产品的物理特性和推荐贮藏条件2贮期最适温度温度/C相对菱度/%种类温度/C相对湿度/%90-958.0~12.090~95大蒜头3.0-14.090-95生菜(叶)98~10090~9510.0~15.0酸樱桃甜樱桃无花果0.5-085-90葡萄轴马铃1.0~-0.590~95猕猴桃0.5-090~9511.0~15.585~90番茄(绿熟)10.0~12.085~95批杷番茄(硬熟3.0~8.D90~95鲜切花0.5~085-990~95梨:中国梨康乃馨0.5~0西洋梨-1.5~-0.590~95桅子花唐蒲2.0-5.07.0-13.085-90丁香花宽皮橘万寿菊石刁桕0-2.00~0.5青花菜5~1007,D-10.0大白菜5~10098-1000.0~15.095~98报春花、采后处理的高温伤害高于30℃的温度虽然加速香蕉果肉成熟,但果实不能正常着色;同样,该高温导致番茄内番