摘要
试验以半红熟期冬枣(ZizyphusjujubeMill.cv.Dongzao)为材料,将其装入打孔农膜袋中分别贮藏于常温(20±2)℃和4℃条件下,研究冬枣果实酒软发生的规律。结果表明,随着贮藏期的延长和酒软的发生,果实颜色、风味、脆度等外观品质发生显著变化。果实组织内乙醇过量积累是冬枣贮藏中果实酒软的主要原因。
One of the most important problems of postharvest dongzao (called CWJ in brief, Zizyphus jujube Mill. cv. Dongzao) is fermentation softening (called F S in brief). Dongzao fruits were stored in plastic bags at room temperature(20±2)℃ and 4 ℃ separately. The results showed that the fruit's appearance value, such as flavor, color and firmess changed significantly, the content of ethanol linearly increased with the process of F S. The over accumulation of ethanol was the main reason of FS of Dongzao jujube.
出处
《保鲜与加工》
CAS
2005年第4期24-26,共3页
Storage and Process
基金
国家十五攻关课题2001BA501A109
国家自然基金30200191
关键词
冬枣
贮藏
酒软
乙醇
乙醇脱氢酶
dongzao jujube
storage
fermentation softening
ethanol
alcohol dehydrogenase
