摘要
研究了超声波及超声波结合真空包装处理对涩柿贮藏过程中硬度,呼吸强度,可溶性固形物,膜过氧化脂质(MDA),过氧化物酶(POD),超氧化物歧化酶(SOD)的影响。研究结果表明:采用超声波结合真空包装的处理方式能使果实硬度较好的保持在13.948kg/cm2,降低了果实的呼吸强度,推迟了呼吸高峰的出现,使呼吸跃变延后了20d,提高了抗氧化酶的活性,有利于果实较长时间的贮藏保鲜。
Changes of firmness, respiration, content of soluble solid and MDA, POD and SOD activities of persimmon with, super-sonic and vacuum packaging treatments during storage were studied. Results showed that treatment of super-sonic and vacuum packaging could keep firmness of persimmon at 13.948kg/cm^2, decrease the respiration rate, postpone the climacteric peak of respiration for 20d, raise the activities of antioxidant enzymes and storage for longer time.
出处
《食品科技》
CAS
北大核心
2007年第3期249-251,共3页
Food Science and Technology
关键词
柿
贮藏
超声波结合真空包装
抗氧化酶活性
persimmon
storage
super-sonic and vacuum packaging method
antioxidant enzyme activity
