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一、前言热带水果的果实皮层水汽扩散阻抗小,蒸发量大,故重量耗损大,呼吸量亦较多。因此,鲜度下降显著。本研究探讨了影响油梨果实呼吸的因素与保鲜之间的关系。二、试验方法 1、呼吸量的测定油梨果实的呼吸量,是用封闭式同化箱法测定。用氧化感器(KE—50.GS)测定同化箱内氧浓度的变化,通过计算氧吸收量来求呼吸量。此外,用红外线二氧化碳分析仪,利用开敞式同化箱法求二氧化碳排放量。
I. INTRODUCTION The tropical fruit has a small skin water vapor diffusion resistance and a large amount of evaporation. Therefore, it has a large weight loss and a large amount of respiration. Therefore, the freshness decreased significantly. This study explored the relationship between the factors that affect the respiration of avocado fruit and preservation. Second, the test method 1, the determination of respiration Breath of Avocado fruit, is measured by the closed box method. The change in oxygen concentration in the assimilation tank was measured with an oxidation sensor (KE-50. GS), and the amount of oxygen was calculated to find the amount of respiration. In addition, the use of infrared carbon dioxide analyzer, the use of open assimilation box for carbon dioxide emissions.