摘要
为探讨热处理对采后西番莲(Passiflora edulis Sims)果实生理特性的影响以及最佳的热处理温度、时间,通过双因素试验,研究不同温度(40、45、50、55℃)热水处理2、5、8、10 min对采后紫果西番莲贮藏期间果实硬度、可溶性蛋白质和可溶性糖含量的影响。结果表明,55℃热水处理2 min延缓了西番莲贮藏期间果实硬度、可溶性蛋白质以及可溶性糖含量的下降,延迟了西番莲果实后熟进程。
Hot water treatment at different temperatures(40℃,45℃,50℃and 55℃)for 2 min,5 min,8 min and 10 min on the changes of fruit firmness,soluble protein and soluble sugar content on postharvest purple passion fruit during storage were studied,in order to investigate the effects of heat treatment on postharvest passion fruit physiological traits as well as the optimal heat treatment temperature and duration.The results showed that hot water treatment at 55℃for 2 min delayed the decline of fruit firmness,soluble protein and soluble sugar content during the storage of passion fruit,postponed the ripening process of passion fruit.
作者
滕峥
杨翠凤
黄丽珠
甘善萍
程巧珍
TENG Zheng;YANG Cui-feng;HUANG Li-zhu;GAN Shan-ping;CHENG Qiao-zhen(Agricultural and Food Engineering College,Baise Collge,Baise 533000,Guangxi,China)
出处
《湖北农业科学》
2020年第8期89-92,共4页
Hubei Agricultural Sciences
基金
2018—2020年广西本科高校特色专业及实验实训教学基地(中心)建设项目(303011801)
硕士学位授予单位立项建设项目(091006001)。
