摘要
研究了热处理对梨枣果实冷藏效果和品质的影响。结果表明:热处理后梨枣在5±1℃下贮藏时多聚半乳糖醛酸酶(PG)活性及可溶性果胶明显低于对照;而原果胶、好果率、软果率、维生素C含量则高于对照。热处理对果实可溶性固形物和有机酸含量影响不大。42℃热处理1h效果较好。
Affection of heat treatment on cold storage effect and quality of Zizyphus jujuba Mill, during storage at 5±1℃ was investigated. Results showed the activities of polygalacturonase (PG) and the content of water pectin were lower than CK, while protopectin, good frui, soft fruit, Vc were higher. The effect of heat treatment to soluble solids and organic acid remained more or less the same. The effect of 42℃ heat treatment was the best.
出处
《西北农业学报》
CAS
CSCD
2002年第4期81-83,共3页
Acta Agriculturae Boreali-occidentalis Sinica
基金
国家科技攻关资助项目(2001BA606A)
关键词
热处理
梨枣果实
冷藏效果
品质
影响
Zizyphus jujuba mill
Heat treatment
Cold storage effect
Quality
