摘要
研究了袋装草莓果经 40℃热处理后在室温 ( 2 2± 2 )℃贮藏过程中呼吸强度和化学成分的变化。结果表明 ,热处理可降低草莓果贮藏期间的腐烂率和减少抗坏血酸、还原糖和有机酸含量的损失。以热处理 3 0min的效果最明显 。
Packaged strawberry was being heated at 40℃ from 20 to 40?min in oven and then stored under (22±2)℃ over 4 days, and respiration, chemical index and so on were recorded Combining packaging and heat could restrain the development of decay, hold back the decrease of vitamin C,organic acid and soluble solid The effect of 30?min heat treatment was best
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第6期139-141,共3页
Food and Fermentation Industries
基金
江苏省"十五"重点科技攻关项目资助 (No BE2 0 0 2 32 2 )
