摘要
以山东沾化冬枣为试材,研究了不同热处理方式对冬枣货架期好果率、腐烂指数、转红指数、软化率、热伤害程度、失水率的影响。结果表明,在热空气、热蒸汽和热水3种热处理方式中,热水处理的效果最好,其最佳条件为50～55℃处理6～8min,能显著提高冬枣货架期品质,抑制腐烂指数、软化率、发酵率上升和好果率的下降,延长冬枣的货架寿命。但热水处理又促进了冬枣货架期转红指数的上升。
In order to prolong the shelf-life of 'Dongzao'jujube fruit, the effects of hot treatments were studied. The result showed that the best means of hot treatment was hot-water among three kind of hot-treatments: hot-dry air, hot-wet air and hot-water. Fruits were immersed in 50～55 ℃ hot-water for 6～8 min which can improve the fruit quality dramatically and inhibit the changes of index of rotting, sound fruit rate, softening rate, hurt of hot-treatment and water loss significantly during shelf storage. But hot-water treatments enhance the index of red fruit rate of 'Dongzao'.
出处
《保鲜与加工》
CAS
2004年第1期17-19,共3页
Storage and Process
基金
国家"十五"科技攻关项目(2001BA501A09)
国家计委专项基金(G01)
