摘要
在(0±1)癈,大气压力分别为101.325、81.06、50.663kPa和20.265kPa的贮藏条件下,研究了冬枣的生理生化变化,同时初步筛选出较适宜的压力范围。结果表明,减压贮藏显著降低了冬枣VC的损失,延缓了TSS含量的增加和果肉硬度的下降,有利于保持CAT活性,显著抑制了PPO活性,从而延缓了果实的成熟衰老。
In this paper, the physiological and biochemical changes of Dongzao under the condition of low pressure were studied. The suitable storage pressures tested for jujube fruits were sifted. Results of the study can be expressed as follows: hypobaric storage slowed down loss rate of Vc markedly, delayed the decrease of firmness and the increase of TSS content, inhibited PPO activity significantly.
出处
《食品科技》
CAS
北大核心
2003年第12期83-84,79,共3页
Food Science and Technology
关键词
冬枣
减压贮藏
生理生化变化
Chinese jujube Dongzao
hypobaric storage
physiological and biochemical changes
