| 水果速冻保藏研究进展 |
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| 引用本文： | 魏天军,邓西民.水果速冻保藏研究进展[J].果树学报,2002,19(5):356-361. |
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| 作者姓名： | 魏天军 邓西民 |
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| 作者单位： | 1. 宁夏农业科学院园艺研究所,宁夏银川,750021
2. 中国农业大学园艺学院,北京,100094 |
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| 摘 要： | 综述了水果速冻和冻藏研究领域中,水果速冻分类方法;冷冻速率与细胞冰晶体的分布、大小和细胞结构变化的关系;冷冻-解冻和细胞结构变化的关系;与水果质量有关的酶活性变化,果肉色泽、风味和抗坏血酸的变化;低温玻璃化贮藏水果的优点以及水果速冻和玻璃化保存期间低温断裂的问题。
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| 关 键 词： | 水果 速冻 冻藏 玻璃化转变温度 低温断裂 |
| 文章编号： | 1009-9980-(2002)-05-356-06 |
| 修稿时间： | 2002年2月28日 |
Advances in the Studies of Quick-freezing and Frozen Storage of Fruits |
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| Wei Tianjun and Deng Ximin.Advances in the Studies of Quick-freezing and Frozen Storage of Fruits[J].Journal of Fruit Science,2002,19(5):356-361. |
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| Authors: | Wei Tianjun and Deng Ximin |
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| Abstract: | The subject in the field of quick freezing and frozen storage of fruits are discussed as follows: the classification of frozen fruits j the relationship between freezing rate and crystal distribution, size and structural changes of cells ;the relationship between freeze-thaw and structural changes of cells; the changes related to table quality of fruits in enzymatic activity of cells, coloration, texture, flavor and ascorbic acid of flesh; the advantage of glassy storage fruits. Finally, the freeze-cracking during ultra-freezing and glass frozen storage are reviewed as well. |
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| Keywords: | Fruits Quick-freezing Frozen storage Glass transition temperature Freeze -fracture |
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