论文部分内容阅读
果皮绿色的成熟芒果用塑料薄膜包装后,在21℃下贮藏,比不用塑料薄膜包装的果实在软熟前腐烂更严重,在软熟时很少转黄。两种不同类型的塑料薄膜,对芒果贮藏后的失重、果肉和果皮颜色、硬度、腐烂率以及达到软熟的时间没有显著差异。在果皮开始变黄后包装芒果,果实达到软熟所需要的时间为16天,而在果实成熟但为绿色时包装则需20天。然而不包装的绿色成熟果实在16天内也达到软熟。不管采收后果实的成熟度如何,用塑料薄膜包装的果实与不用薄膜包装的相比,在软熟时果实变味的百分率高。
Peel green mature mango with plastic film packaging, stored at 21 ℃, than the plastic film packaging of fruit rot before soft-cooked more serious, rarely soft turn yellow. Two different types of plastic film, the weight loss after storage mango, pulp and peel color, hardness, decay rate and time to reach the soft cooked no significant difference. Mango is packaged when the peel begins to turn yellow, the time it takes for the fruit to reach the soft maturity is 16 days, and the maturity is 20 days when the fruit matures green. However, green unripened fruits also reached maturity within 16 days. Regardless of the maturity of the harvested fruit, the fruits that are packaged in plastic film have a higher percentage of fruit that tastes soft when cooked, compared to no film packaging.