Effect of Thickness of Preservative Film on Quality of Wolfberry (Lycium bararum L.) Fresh Fruits
GE Yu-ping et al(School of Agronomy,Ningxia University,Yinchuan,Ningxia 750002)
[Objective] The optimum thickness of preservative film was screened out to refresh the fresh fruits.[Method] Wolfberry fresh fruit was adopted to conduct the refreshment experiment with three thickness preservative films under 4 ℃.[Result] Respiration type of wolfberry fruit was respiration climacteric.Vc content descending rate of wolfberry fruit under 0.05 mm preservative film was 28.19%,while those under 0.03mm and 0.07mm preservative film were 45.52% and 29.31% respectively,which were higher than the descending rate under 0.05 mm preservative film.The content of soluble sugar under 0.05 mm preservative film MA refrigeration in the entire process changed slowly compared with other thickness,and the content of soluble solid and the acid content changed slowly compared with others.[Conclusion] The effect of 0.05 mm thickness preservative film under low temperature of 4 ℃ to store the wolfberry fresh fruit was best.
【CateGory Index】： S567.19