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紫外线照射保鲜果品最近日本三菱重工株式会社开发出一种果品长期保鲜新技术:在低温(3摄氏度)、高湿的贮藏条件下,利用特殊波长的低压水银灯紫外线照射,产生光化反应,使果品在贮藏过程中释放的乙烯变成乙二醇,以清除导致果品变质的气体。同时,紫外线具有杀菌、抑菌的作用,可降低果品的腐败率。采用这项技术处理的柑桔、苹果、梨子的贮藏期可以达到6个月以上,且仍保持采摘时的色泽、鲜度与味感。此外,紫外线照
UV irradiation fresh fruit Recently Mitsubishi Heavy Industries Co., Ltd. has developed a long-term preservation of fruits and new technologies: low temperature (3 degrees Celsius), high humidity storage conditions, the use of special wavelengths of low pressure mercury lamp UV irradiation, photochemical reaction, the fruit Ethylene released during storage becomes glycol, which removes the gas that causes deterioration of the fruit. At the same time, UV sterilization, antibacterial effect, can reduce the rate of fruit decay. The citrus fruits, apples and pears treated by this technology can be stored for more than 6 months and still maintain the color, freshness and taste when picking. In addition, UV photos