摘要
用10%CO2+90%N2以及20%CO2+80%N2通气处理荔枝果实24h,测定了20℃贮藏中荔枝果实的果皮色、呼吸强度、营养成分的变化,并进行感官品质检查。结果表明,与对照相比,高浓度CO2处理荔枝,可在一定程度上提高果实的好果率、保持果皮红色。但对呼吸强度、总糖、可滴定酸、VC的影响无显著差异。可以认为,高浓度CO2短时处理后的"剩余作用"有利于保持荔枝的好果率与果皮色。
Litchi fruits were stored at 20℃ after respective treatment with mixed gas of 10%CO+90%N2 and 20%CO+80%N2for 24h. Appearance, color of pericarp, respiration rate and components of nutrition of Litchi fruits were investigated duringstorage to evaluate the effect of high concentration CO2 short time treatment on storage quality of Litchi fruits. The results showedthat both high concentration CO2(10% and 20%) short time treatment could lead to a higher fresh rate of fruits, retaining purerred of pericarp (higher chroma and lower hue angle). Meanwhile CO2 treatment could not affect respiration rate, total sugar, titratableacidity, and vitamin C of Litchi fruits significantly in comparison with CK.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第5期182-186,共5页
Food Science
基金
广东省重点实验室资助课题
