摘要
以初红果期的冬枣为材料,研究了不同贮藏温度(常温、5℃和0℃)和包装(30μm PE和50μm PVC膜)条件下果实失重率、转红率及内含物变化情况。结果表明,低温和包装能够显著抑制果实水分蒸发和果面转红速度,延缓可溶性糖和可滴定酸的转化,保持了较高的维生素C 含量。不同贮藏温度间以0℃效果最好,5℃次之,常温最差;30μm PE包装贮藏效果较好,50μm PVC包装贮藏期不宜超过30d。
Weight loss, rate of red fruit and composition of light-red winter jujube fruit stored at different temperatures and package after harvest were studied. The results showed： cold temperature and packaged storage inhibited fruit transpiration and red color change ratio significantly, and delayed the transformation of soluble sugar and titrable acid, and kept high vitamin C content. Among the different temperatures tested 0℃ was most favorable for winter jujube fruits. Polyethylene film （PE,30μm） package were better than other package materials, and storage period by polyvinyl chloride film （PVC,50μm） package was no more than one month,
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第8期153-156,共4页
Science and Technology of Food Industry
基金
河北省重大科技攻关项目(04220701D)河北省沧州市重点科技攻关项目([2003]08)
关键词
冬枣
贮藏品质
温度
包装
失重率
转红率
内含物质
winter jujube
storage quality
temperature
package
rate of loss weight
rate of change red
internal substances
作者简介
及华（1968-），女，硕士，副研究员，主要从事农产品采后生理和贮藏保鲜等科研工作。
