栅栏技术在苹果果脯保藏应用中的研究

Study on Hurdle Technology in Apple Preserves Applications

[目的]探讨栅栏技术在苹果果脯保藏中的应用。[方法]通过对鼓风干燥温度T、pH、水分活度(Aw)、防腐剂、包装5个栅栏因子进行优化,确定了苹果果脯保藏的最佳栅栏条件。[结果]在Aw为0.65、T为75℃、pH为3.5、苯钾酸钠添加量为0.2 g/kg、真空包装5个栅栏因子的协同作用下,苹果果脯可在常温下保藏90 d,除其颜色有微小褐变外,其他品质都较好。[结论]为苹果果脯的保藏技术研究提供了参考。

[Objective] The aim was to study the hurdle technology in apple preserves applications.[Method] The optimal hurdle conditions were determined by optimizing 5 hurdle factors like blast drying temperature,pH,water activity（Aw）,preservatives and packaging.[Result] When Aw was 0.65,blast drying temperature was 75 ℃,pH was 3.5,0.2 g/kg sodium benzoate was added,and vacuum-packed was used,apple fruits could be preserved under the normal temperature for 90 d.Besides its color was tiny browning,the other qualities were good.[Conclusion] The research provides reference for studies on apple preservation technology.