摘要
大樱桃采用常规贮藏方法仅能保鲜一个月左右。本试验研究（0±0.5）℃温度、90%-95%相对湿度条件下,不同减压处理（20、40、60 k Pa）对采后拉宾斯大樱桃的保鲜效果。结果表明：减压处理能有效延长拉宾斯大樱桃的贮藏时间,且压力越小贮藏效果越明显;综合感官指标（硬度、褐变指数）和营养物质指标（可溶性固形物及VC含量）,拉宾斯大樱桃的减压贮藏期可达49 d,其中以在20 k Pa压力下的保鲜效果最好,可溶性固形物含量12.8%,VC含量0.70 mg/100 g,褐变指数2%,硬度3.4 kg/cm2。
Cherry with convertional storage method could only storage for about one month.The preservation effects of different hypobaric storage treatments（20,40,60 k Pa） on postharvest Lapins cherry fruits were studied when the storage temperature was（0 ±0.5） ℃ and the relative humidity was 90% -95%.The results showed that,the hypobaric storage treatment could effectively prolong the storage time of Lapins cherry fruits,and the smaller pressure treatment had the more obvious storage effect.Comprehensive considering the sensory indexes（hardness and browning index） and nutrient indexes（soluble solids and VC contents）,the hypobaric storage period of Lapins cherry fruits was up to 49 d,and the preservation effect of 20 k Pa pressure treatment was the best,the soluble solids content was 12.8%,the content of VC was0.70 mg/100 g,the browning index was 2%,and the hardness was 3.4 kg/cm2.
出处
《保鲜与加工》
CAS
北大核心
2015年第1期20-22,27,共4页
Storage and Process
关键词
减压贮藏
大樱桃
品质
压力
hypobaric storage
cherry
quality
pressure
