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热带和亚热带果蔬采收后,用苯菌灵等杀菌剂或其他化学药剂可控制病害和生理失调,用45—50℃热水处理可根除化学药剂所不能控制的感染,热水加化学药剂可互为补充达到更好的灭菌防腐效果。贮藏在适宜的低温下,避免冻伤,这既可抑制果蔬后熟,延长贮藏又可造成不利病菌生长的环境条件,降低病害的发展。许多工业化国家采用快速通风预冷处理方法,迅速除去果蔬的田间热量,减缓衰老和后熟,延长贮藏寿命。对冷敏作物应用气调可较好地延长贮藏的作用。常规的果蔬贮藏和加工方法仍特别适合于热带农村地区的需要。使用合适容器和正确装载是果蔬运输保鲜的重要因素。
After tropical and subtropical fruits and vegetables are harvested, fungicides such as benomyl or other chemical agents can be used to control diseases and physiological disorders. Treatment with 45-50 ℃ hot water can eliminate infections that can not be controlled by chemical agents. Hot water and chemicals Complement each other to achieve better sterilization preservative effect. Stored in the appropriate low temperature, to avoid frostbite, which can inhibit the ripening of fruits and vegetables, prolonged storage can also cause adverse environmental bacteria growth and reduce disease development. In many industrialized countries, rapid ventilation and precooling are used to rapidly remove heat from fruits and vegetables in the field, slow down aging and ripening, and prolong shelf life. Application of cold-sensitive crop tone can better extend the role of storage. Conventional methods of storing and processing fruits and vegetables are still particularly well suited to the needs of tropical rural areas. The use of suitable containers and proper loading is an important factor in the preservation of fruits and vegetables.