摘要
研究不同贮藏温度(5、18℃)对鲜切萝卜贮藏期间生理变化及品质的影响。对在两种不同贮藏温度下鲜切萝卜各种生理变化进行分析。在5℃贮藏条件下鲜切萝卜中可滴定酸含量变化缓慢,在18℃下反应速度比较快;可溶性蛋白含量在贮藏8 d内呈现逐渐减少的趋势;还原糖总量呈现先下降后上升又下降的趋势;总酚含量随贮藏时间的不断增加而平稳上升;维生素C减少;失重率和呼吸强度增加。低温贮藏鲜切萝卜,可以减缓萝卜生物代谢的速度,保持萝卜中的营养成分。
The physiological and quality changes of fresh cut radish under different storage temperature （5, 18 ℃）were studied. The physiological changes of fresh cut radish under two different storage temperatures were ana- lyzed. Fresh cut carrot in 5 ℃ storage conditions change was slow, titratable acid content in reaction speed was faster under 18 ℃. Soluble protein content in storage within eight days showed the trend of gradually reduce. The total reducing sugar presented the trend of rising and falling after falling first ; total phenolic content with storage time increased steadily, also vitaminC reduced weightlessness rate and respiratory intensity increased. Low temperature storage of fresh cut radish could be slow, the radish biological metabolism rate to maintain the nutritional content in radish.
出处
《食品研究与开发》
CAS
北大核心
2016年第21期195-198,共4页
Food Research and Development
关键词
鲜切萝卜
温度
生理变化
fresh cut radish
temperature
physiological changes
