摘要
中华寿桃(PrunuspersicaL.)果实采后经35℃预处理48h后在(0±1)℃条件下冷藏。结果表明:温度预处理可以有效延缓中华寿桃贮藏过程中果实硬度、可溶性固形物和可滴定酸含量的下降,对果实腐烂和果肉褐变也具有一定的抑制作用。
Zhonghuashoutao peach fruits (Prunus persica L.) were stored at(0±1)℃ after a postharvest temperature pre-treatment at 35℃ for 48 hours. Results indicated that temperature pre-treatment at 35℃ could effectively delay the decreasing of the hardness, soluble solid content, and titratable acidity of zhonghuashoutao peach fruits during cold storage, and the fruit decay and flesh browning were also inhibited compared with the control.
出处
《食品科技》
CAS
北大核心
2004年第12期83-85,共3页
Food Science and Technology
关键词
中华寿桃
温度预处理
保鲜
zhonghuashoutao peach
temperature pre-treatment
preservation
