摘要
研究不同冰温处理对甜玉米贮藏保鲜效果的影响。设计三组实验:直接冰温、装袋+冰温、装袋后低温锻炼+冰温。以含水量、水渍发生率、失重率和总糖为理化指标,并结合感官方法进行综合分析。结果表明:经过5d 4℃低温锻炼后再进行冰温贮藏,19d后甜玉米色香味和口感俱佳,水渍发生率为20%、玉米穗失重率为2.84%、玉米粒含糖量下降12.41%、含水率下降0.34%,分别比对照组降低30%、11.84%、2.15%和1.66%。
In order to study the influences of different controlled freezing point storages on the quality of sweet corn, three group trials were conducted： controlled freezing-point storage without package （control）, controlled freezing-point storage with package, and controlled freezing- point storage after 5d at 4℃ low temperature acclimation. The freezing injury rate, weight loss, total sugar, moisture contents and sensory were analyzed. The results showed, through 4℃ low temperature acclimation,the corn ears kept a good color, smell, appearance and taste,furthermore,the freezing injury rate,weight loss, sugar decline and moisture loss of corn were 20% ,2.84%, 12.41 % and 0.34% during 19d storage,respectively. Compared with the control,the above-mentioned four indexes decreased by 30%, 11.84% ,2.15% and1.66%, respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期203-206,209,共5页
Science and Technology of Food Industry
基金
“十一五”国家科技支撑计划重点项目
关键词
低温锻炼
冰温
甜玉米
总糖
水渍
low temperature acclimation
controlled freezing- point
sweet corn
total sugar
freezing injury
