摘要
以山东沾化冬枣为材料,研究了热水处理对冬枣果实货架期呼吸强度和品质变化的影响。结果表明,用50～55℃热水处理冬枣6～8min后,能显著地抑制冬枣货架期好果率、可溶性固形物含量、硬度和VC含量的下降以及呼吸强度的上升,延缓了冬枣的衰老,延长冬枣的货架寿命。处理果在15℃下经15d货架期,好果率保持在85.3%,而对照的好果率只有18.2%,处理和对照之间的差异极显著。
The effects of hot-water treatment on quality and respiration intensity of 'dongzao' fruit were studied during shelf-life. The results showed that fruit immersed in 50～55℃ hot-water for 6～8 min could control the decay and keep the respiration at lower level than that of CK. Hot-water treatment inhibited the changes of sound fruit rate, firmness, soluble solids content and Vc content during shelf stage. The sound fruit rate of hot-water treatment was 85.3% after 15 d at 15℃, while the CK only 8.2%, the difference was significant.
出处
《西北林学院学报》
CSCD
北大核心
2004年第2期119-121,145,共4页
Journal of Northwest Forestry University
基金
国家"十五"科技攻关项目(2001BA501A09)
国家计委专项基金项目(G01)
关键词
冬枣
热水处理
果实品质
货架寿命
dongzao jujube
hot-water treatment
fruit quality
shelf-life
