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1、西北農(nóng)林科技大學(xué)碩士學(xué)位論文西鄉(xiāng)櫻桃異地鮮銷關(guān)鍵技術(shù)研究姓名：汪勇申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品工程指導(dǎo)教師：劉興華20070901STUDYoNKEYTECHNoLoGYOFTHEREMOTEFRESHSALEoFXIXIANGCHERRYABSTRACTXixiangCountyofHanzhongShaanxiprovincehasbeenthesecondlargestproductionbaseofcherryinP&China

2、XixiangcherrywhichwasfamousforitSbeautifuIcolorandpleasantpalate，reachesanearlymaturityonabout2礦1，AprilHoweverthedifficultyofstorageandtransportationrestrictedthelotagdistancedistributionandsale，whichlostacostofmorethan4

3、0％everyyearBasedontheactualsituationofproductionandsaleofXixiangcherrythispaperproposeedallideaofremote舶shsaleillSwellasresolvingtheproblemofcorrelatedkeytechnologysuchaswaterpre—cooling，packageandpreservation111leideaof

4、remotefreshsaleofXixiangcherry：Afterthetreatmentoffastprecooling，preservativesandmodifiedatmospherepackagingintheproducingplace，thepickedcherryWastransportedtothesupermarketsinlargecitiespromptlyofthecountriesbycoldtrain

5、thenfollowedbysalesincoldstorageshowboxofsupermarkets2Thekeytechnicalparametersofthecherry’Swaterpre—cooling：thetemperaturedifferencebetweencoolingwaterandcherryshouldbelCSSthan18℃otherwisethecherrymaybecomedehiscentfrui

6、teasily；immersedthecherryinthecoolingwaterwith50mgL1stabilizedC102for5minutes，whichwouldinhibitthepathogensfromcrossinfection3PackagedwithPPbowlrefrigeratedundertheconditionof4℃1℃alterwaterpreeooling，withthebestattacheds

7、iliconerubberwindowareaof100ram25009“’，Xixiangcherrywouldhaveanoptimumediblepreservationperiodof6days4AsapreservativethestablestateC102couldsignificantlyinhibitthecontentdecliningofcherryTSS、TA、Vc、reducingsugaraswellasth

8、eriseoftheethanol，meanwhile，theaddingofCl02especiallyprovidedagoodeffectonthemouldyinhibitionofthecherryandthebestusageconditionistheconcentrationof50ragL1with5mnutesimmersionAfterthecherrysurfacebecomingdry，packagedinth

9、ePPbowlattachedwithlOOmm25009。1siliconerubberwindowandrefrigeratedundertheconditionof4℃士l℃thecherrywouldreachanoptimumediblepreservation餓病odoflO11days5Immersedthecherryincoolmgwatersolutionofthecompoundpreservativesandan

10、tistalingagentfor5minutes，afterthesurfacebecomingdrypackagedtheeberryinthePPbowlattachedwithlOOmm25009‘1siliconerubberwindowandrefrigeratedthemundertheconditionof4“C士1“C111egoodproportioningofthecoolingwaterscontentsforq

11、ualityindexWas08％potassiumsorbate2O％calciumchlorinationO1％citricacid02％VcandthegoodproportioningforsensoryindexWas02％potassiumsorbate3O％calciumchlorinationo5％citricacido2％Vcnleoptimumediblepreservationperiodofthecherrywo

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