摘要
以新疆"8501"哈密瓜为试验材料,设定不同水温和不同时间对哈密瓜分别进行处理,通过预实验得出:处理温度为50℃时效果最佳。研究50℃热水处理2、3、4 min对哈密瓜采后品质的影响。结果表明:热水处理明显延迟和降低了呼吸和乙烯高峰,降低了哈密瓜的失重率,减缓了哈密瓜可溶性固形物和VC含量的消耗,保持了贮藏期的哈密瓜品质,降低了哈密瓜的腐烂率,有利于哈密瓜的贮藏。其中50℃处理3 min对哈密瓜品质保持的效果最佳。
The pre-experiment,using Xinjiang ＂8501＂ melon as the main experimental material and dealing with three different temperature and three different handling-time respectively,had showed that the effect of the experimental temperature at 50℃ is optimization.The main object of this paper focuses on the effect of postharvest quality of melon which is handled with 2,3,4 min respectively at 50℃.The breath intensity and ethyl alcohol were obviously delayed and decreased compared with the melon of no hot water treatment,while the weightlessness rate,decay rate,return to original state sugar content and VC content were also declined during the storage.The test results indicate that the hot water treatment,which is propitious to the storage of ＂8501＂ melon,may depress the ＂8501＂ melon＇s quality loss and reduce the decay rate during the store.However,the effects of water temperature at 50℃ for 3 min soaking on the quality of keeping was most obvious.
出处
《食品工业》
CAS
北大核心
2011年第5期23-26,共4页
The Food Industry
基金
国家科技部国际合作项目资助(2009DFA32160)
科技部科技人员服务企业行动(2009GJG40039)
关键词
哈密瓜
热水处理
品质
Hami melon
hot water treatment
quality
作者简介
通讯作者
