Improvement On Measuring Method Of Fruit And Vegetable Respiration Rate And Research On Map

There are wide variety of fruits and vegetables with high nutritional value, but because of its physical characteristics, it is not easy to storage for a long time, so the fruits and vegetables need modified atmosphere packaging to extend its storage time.The respiration rate of fruits and vegetables for modified atmosphere packaging is the most important condition, how to improve the accuracy of measurement is very significance. This article focuses on the method of testing the respiration of fruits and vegetables, improving the test accuracy by changing the experimental conditions. Taking mushrooms and cherry tomatoes as experimental subjects, and using sensory evaluation to the cherry tomatoes and respiratory quotient to define its threshold. Proposing the method of Modified atmosphere packaging, developing a aided design software based on JAVA-based platform for fruits and vegetables.The research work mainly included as follow:1.Comparing the applicable range and disadvantages of three methods of testing fruit and vegetable respiration rate.Testing respiration rate of cherry tomatoes and mushrooms with sealed respiration rate measurement method. On the basis of the oxygen concentration and initial volume rate and the temperature and humidity for the different Settings of the experiment. The initial volume rate respectively set to 5%, 10%,15%,20%, initial oxygen atmosphere is set for the initial 5%,10%,15%,20%, and the temperature setting for 5℃,15℃,25℃, humidity is set for RH10%, RH50%, RH90% for experiments. Draw the cherry-tomatoes in the initial oxygen concentration 20%, volume rate was 5%～10% between the highest precision, mushroom initial oxygen levels for 15%～20% and mushroom volume rate is about 5% for testing precision of the best. The humidity has no effect to the low respiratory fruits and vegetables. It has remarkable effect to the high respiratory rate of fruits and vegetables. The influence of temperature meets Arrhenius equation.2. Putting forward the method of desinging MAP for the balance of the fruit and vegetable respectively atmosphere and threshold, and through different design conditions put forward the suitable packing material selection method. Using cherry-tomatoes for respiratory rate experiment on organoleptic evaluation and establish fuzzy evaluation model, through the matrix computation, get cherry-tomatoes score of the comprehensive evaluation, and get the cherry-tomatoes anaerobic threshold for 0～1%.3. Proposing the method of design modified atmosphere packaging of fruit and vegetable in general way, with the parameters of fruits and vegetables, choosing the packaging films with required permeability coefficient and designing its associated parameters. Based on JAVA platform developing the aided design software of modified atmosphere packaging comply with the design process.Giving fruit and vegetable can calculate the respiratory rate and design the packaging meets the conditions of gas requirement.