摘要
研究不同贮藏温度(5℃,10℃,15℃和室温)下贮藏10 d对西葫芦采后外观品质、营养品质和生理品质的影响。试验结果表明,与室温贮藏相比,低温可以延缓外观劣变、营养物质的损失以及生理劣变。5℃低温处理下冷害现象严重,果实内部丙二醛含量升高,细胞膜透性增大。10℃处理较15℃相比,维生素C含量、水分含量等营养指标的保持率更高,外观品质更良好。
Investigate the changes of appearance quality,nutrient quality and physiological indexes in zucchini fruit during postharvest storage at 5℃,10℃,15℃ and room temperature for up to 10 d.Refrigerated storage compared with storing at room temperature,which could reduce the degradation of nutrients and prolong shelf life.When zucchini was kept at 5℃,a significantly higher chilling-injury index was observed.And the content in malondialdehyde increased with storage time.A similar result was found for the cell membrane permeability during storage at 5℃.Nutrients retention increased in zucchini fruit stored at 10℃ was much better than fruit at 15℃.
出处
《食品工业》
CAS
北大核心
2016年第1期47-51,共5页
The Food Industry
基金
公益性行业(农业)科研专项经费资助项目(201303112)
关键词
西葫芦
低温
品质
采后生理
Cucurbita pepo L.
low temperature
quality
postharvest physiology