| 冷激处理对小白杏货架期品质的影响 |
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| 引用本文： | 迪力夏提·卡迪尔,朱新卫,陈 娟,陈晓莹,张 辉.冷激处理对小白杏货架期品质的影响[J].保鲜与加工,2014,14(6):22-24. |
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| 作者姓名： | 迪力夏提·卡迪尔 朱新卫 陈 娟 陈晓莹 张 辉 |
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| 作者单位： | 新疆农业大学食品科学学院;新疆农业大学食品科学学院;新疆农业大学食品科学学院;新疆农业大学食品科学学院;新疆农业大学食品科学学院 |
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| 基金项目： | 新疆维吾尔自治区重大科技专项项目（200831108） |
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| 摘 要： | 以小白杏为试材,在分别对其进行-3℃冷激处理1 h和3 h、-5℃冷激处理1 h后,将果实置于常温（25~30℃）下7 d,研究冷激处理对小白杏货架期品质的影响,探索对小白杏贮藏最有利的冷激处理条件。结果表明,冷激处理可以延长小白杏的货架期,延缓硬度、可溶性固形物含量及有机酸含量的下降。其中以-3℃冷激处理3 h的杏果货架7 d时的硬度最高,腐烂率最低,货架期的品质最好。
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| 关 键 词： | 冷激处理 小白杏 货架期 品质 |
Effects of Cold Shock Treatment on the Shelf-life Quality of Xiaobai Apricots |
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| Dilixiati＂ Kadier,ZHU Xin-wei,CHEN Juan,CHEN Xiao-ying,ZHANG Hui.Effects of Cold Shock Treatment on the Shelf-life Quality of Xiaobai Apricots[J].Storage & Process,2014,14(6):22-24. |
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| Authors: | Dilixiati＂ Kadier ZHU Xin-wei CHEN Juan CHEN Xiao-ying ZHANG Hui |
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| Institution: | (College of Food Science, Xinjiang Agricultural University, Urumqi 830052, China) |
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| Abstract: | To explore the most favorable cold shock treatment conditions for the storage of Xiaobai apricot, the effects of cold shock treatment on shelf-life quality of Xiaobai apricot were studied. The Xiaobai apricots were treated with -3 ℃ cold shock treatment for 1 hour and 3 hours, and -5 ℃ cold shock treatment for 1 hour separately and then stored at normal temperature （25~30 ℃） for 7 days. The results showed that, cold shock treatment could prolong the shelf-life of Xiaobai apricot, and delay the decrease of hardness, soluble solid content and organic acid content. The apricot fruit treated with -3 ℃ cold shock for 3 hours had the highest hardness, lowest decay rate and best shelf-life quality. |
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| Keywords: | cold shock treatment Xiaobai apricots shelf-life quality |
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