摘要
为了研究不同贮藏温度对"粒粒丰"甜玉米贮藏保鲜效果的影响,将甜玉米分别设置-1.8,0,4℃3个温度处理,测定其含水量、可溶性糖、可溶性蛋白、可溶性固形物、VC等生理营养指标,并结合感官评价(外观品质和蒸煮品质),研究贮藏条件下甜玉米品质变化规律,通过比较分析筛选出较优的甜玉米贮藏温度。结果表明,甜玉米最佳贮藏温度为-1.8℃,优质保质期达到9 d以上。
In order to study the effects of different storage temperature on storage and preservation of sweet corn. The sweet corn is separately placed in the storage temperature of-1.8, 0, 4 ℃. The contents of water, soluble sugar, soluble protein, soluble solids, VC are chosen as the physical and chemical evaluation indexs, and combine with sensory method to explore the quality changes of sweet corn in three different storage temperatures, and to screened the better storage temperature of sweet corn. The results show that the appearance quality and edible quality of sweet corn were good in 9 days under -1.8 ℃ storage.
出处
《农产品加工（下）》
2017年第6期1-4,8,共5页
Farm Products Processing
基金
上海市科技兴农重点攻关项目(沪农科推字(2016)第2-3-1号)
上海市农产品保鲜加工专业技术服务平台项目(14DZ2293900)
关键词
甜玉米
贮藏温度
保鲜
品质
sweet corn
storage temperature
preservation
quality
