摘要
本文研究了在-1±1℃,大气压分别为86.1、70.9、55.7、40.5和25.3kPa的减压条件下贮藏冬枣的品质变化。结果表明,减压贮藏可以较好地保持冬枣的硬度,抑制其转红,降低果实的干耗率,使枣果保持较好的外观颜色;同时,减压贮藏可以有效抑制冬枣有机酸含量和VC含量的下降,保持了其贮藏期的品质,延缓其衰老速率。在供试的5个负压条件中,以55.7kPa负压处理效果最佳。
In this paper, five different low pressures, 86.1, 70.9, 55.7, 40.5 and 25.3kPa, were used to determine the best condition for the hypobaric storage of ＇Dongzao＇ jujube fruits. The results were as follows： comparison with CK, hypobaric storage could hold the fruit firmness of ‘Dongzao＇ jujube, inhibit the development of surface red-changing, decrease the weight loss, maintain the organic acid contents and vitamin C contents, hold the better appearance and retard its senescence. The low pressure 55.7kPa is best in this experiment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第2期335-338,共4页
Food Science
基金
国家"十五"重大科技专项(2001BA501A09)
关键词
冬枣
减压强度
品质
‘Dongzao＇ iuiube
hypobaric storaze
Quality
