摘要
试验以新疆库买提杏为材料,研究不同热水处理对杏果实采后品质的影响。结果表明,与对照相比,杏果实经热水处理后有效地降低了呼吸强度,较好地保持了果实的可溶性固形物含量、有机酸含量、VC含量,同时抑制了果实硬度的下降和腐烂率的上升,从而改善了杏果实的贮藏品质,延缓了果实的成熟与衰老。综合比较适宜的热水处理温度为50℃,5 min。
In this study,the storage quality of Kumaiti apricot in Xinjiang treated with different temperatures of hot water was investigated.The results showed that compared with control,these hot water treatments reduce the respiratory intensity,keep the soluble solid content,organic acid and VC,inhibit the decreasing in firmness and the rising in the decay rate.It was suggested that the hot water treatment improves the storage quality and inhibits the ripening and senescence of apricot.In conclusion,the treatments of 50℃ hot water for 5 min is the alternative methods for the storage of Kumaiti apricot fruits.
出处
《食品工业》
CAS
北大核心
2011年第4期70-72,共3页
The Food Industry
基金
自治区科技攻关(含重大专项)和重点项目计划(200831108)
关键词
热水处理
库买提杏
贮藏品质
hot water treatment
Kumaiti apricot
storage quality
