猕猴桃速冻处理低温贮藏恒温缓解工艺的试验研究

对猕猴桃在冻结温度下恒温贮藏随着时间的推移能自然缓解的问题作了阐述。试验表明，在-36℃的条件下将猕猴桃果心温度迅速降至-4.5℃～-1.5℃使猕猴桃发生冻结，并在该温度下恒温贮藏，贮藏到一定时间后能自然缓解，同时，在该温度范围内，冻结与贮藏的温度愈低，缓解所需的时间愈长。缓解后的果实硬度可达88 N/cm²，继续在该温度下贮藏45 d左右，仍有60 N/cm²以上的硬度或较好的商品性及8～10 d的货架寿命，对维生素C的保存量远高于其它工艺的贮藏结果，贮藏150 d后的失水率比常规工艺降低8%。

Experimental Study on Actinidia Deepfreeze and Defrost Technology at Low Temperature Storage

Actinidia deepfreeze and defrost technologies in low temperatu re storage were studied in this paper. The result showed that the fruit can defr ost themselves in this condition when the core temperature promptly drop to -4.5 ℃～-1.5℃ at -36℃, and in this condition, the temperature is lower, the defros ting time is longer. The hardness of defrosted fruit can reach 88 N/cm2 or so. If the storage time delays about 45 days at this temperature, the hardness of m ore than 60 N/cm2 and the good shelf life of 8～10 days are gained. The keepin g amount for vitamin C is higher than other technology. The water loss decreased 8 percent after 150 days.