摘要
采用冷藏(5±1)℃和冰温贮藏(-1±0.3)℃两种方法对蓝莓鲜果进行保鲜贮藏,主要研究了鲜果的失重率、呼吸强度、果实硬度变化、糖酸含量、维生素C含量等的变化。实验结果显示:冰温贮藏条件下呼吸强度明显减弱,失重率、果实硬度、VC含量等的变化均减小,能有效延长果实的贮藏寿命,其保鲜效果明显优于5℃冷藏。蓝莓冷藏贮藏期为18d,冰温贮藏期为60d。
Cold storage at （5±1）℃ and ice temperature storage at （-1±0.3）℃ of blueberry were studied. Weight loss rate, respiratory intensity, changes in hardness,acid contents and Vc contents were as the index to analyze. Results indicated that ice temperature storage was more conducive for inhibiting the respiratory rate,and reducing the changes in weight loss rate,hardness and Vc contents. Ice temperature storage could effectively prolong the storage life of blueberry and superior to the storage of 5℃. The shelf-life of cold storage was 18 davs.but at ice temperature storaae it was UD to 60 days.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期346-348,共3页
Science and Technology of Food Industry
关键词
蓝莓
冰温贮藏
保鲜
冷藏
blueberry
ice temperature storage
preservation cold storage
