摘要
以西昌地区的青枣为试材,研究了不同热处理方式对青枣货架期好果率、腐烂指数、失水率和热伤程度的影响。结果表明,适宜条件的热水处理效果最好,其最佳条件为50℃热水处理10min,能显著提高青枣货架期品质,抑制腐烂,提高好果率,延长青枣的货架寿命。
In order to prolong the shelf-life of jujube fruit, the effects of different hot treatments were studied. The resuh showed that the best means of hot treatments was hot-water among two kinds of hot-treatments. The fruits were immersed in 50℃ hot-water for 10 min, that can improve the fruit quality and inhibit the changes of index of rotting.
出处
《农产品加工（下）》
2007年第1期10-11,14,共3页
Farm Products Processing
基金
西昌学院人才引进资金(XA0528)
关键词
热处理
青枣
货架期
果实品质
hot treatment
jujube fruit
shelf-life
fruit quality
