摘要
以油桃新品种‘鲁星’为试材,研究了44、48、52℃热水处理10 min对其贮藏品质的影响。结果表明,热水处理可以延缓‘鲁星’油桃果实软化,减少失重,降低可溶性固形物和可滴定酸的损失,减少果肉褐变和腐烂,保持油桃风味和脆度,延长贮藏寿命;48℃热水处理10 min的‘鲁星’油桃保鲜效果最好。
The effects of treating nectarine with 44,48℃ and 52℃ hot water for 10 minutes on the storage quality were studied with nectarine new variety Luxing as material. The results indicated that hot water treatment could delay fruit softening,reduce the losses of weight,soluble solids and titratable acid,decrease flesh browning and decaying,keep the nectarine flavor and brittleness,and prolong storage life. Among which,48℃ hot water treating for 10 minutes had the best fresh-keeping effect.
出处
《山东农业科学》
2016年第3期120-122,129,共4页
Shandong Agricultural Sciences
基金
山东省农业重大应用技术创新课题
关键词
油桃
热水处理
贮藏效果
Nectarine
Hot water treatment
Storage effect
