摘要
以磨盘柿为试材,研究不同液浸处理对冰温贮藏(-0.5～-0.2)℃柿果涩味转变、品质及生理指标的影响。结果表明:在冰温条件下,用2%浓度的NaCl溶液贮藏磨盘柿,可使果实的乙醇含量在贮藏30～45 d内急剧增加,促进可溶性单宁的降低,在贮藏45 d时达到完全脱涩,并可有效延缓果实硬度的下降,具有脱涩和保脆的双重作用,同时可保持相对较高的可溶性固形物和可滴定酸含量,抑制贮藏后期果实丙二醛和膜相对电导率的增加,减缓果实的衰老进程。
The effects of different liquid storage treatments on astringent, quality and physiological indexes of Mopan persimmon during controlled freezing point storage （-0.5 -0.2）℃ were studied. Results showed that persimmon fruit immersed in 2 % NaCl liquid under controlled freezing point storage had higher ethanol content during 30 to 45 d, promoted the decline of soluble tannin, were de-astringent completely at 45 d, postponed the descend of fruit firmness effectively, had de-astringent and crisp-keeping double effect. And that maintained higher total soluble solids and titratable acidity content, controlled the rise of later storage fruit MDA and membrance relative conductance, deferred fruit senescence process.
出处
《保鲜与加工》
CAS
2011年第5期31-35,共5页
Storage and Process
基金
天津市农业科技成果转化与推广项目(201002020)
天津市自然科学基金(11JCYBJC08500)
关键词
液浸
磨盘柿
生理因素
脱涩
保脆
liquid storage
Mopan persimmon
physiology factors
deastringency
crispness-keeping
