| 热处理对青枣货架期品质的影响 |
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| 引用本文： | 姚昕,涂勇.热处理对青枣货架期品质的影响[J].农产品加工．学刊,2007(1):10-11,14. |
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| 作者姓名： | 姚昕 涂勇 |
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| 作者单位： | 1. 西昌学院,食品科学系,四川,西昌,615013
2. 西昌学院,农学系,四川,西昌,615013 |
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| 摘 要： | 以西昌地区的青枣为试材,研究了不同热处理方式对青枣货架期好果率、腐烂指数、失水率和热伤程度的影响。结果表明,适宜条件的热水处理效果最好,其最佳条件为50℃热水处理10min,能显著提高青枣货架期品质,抑制腐烂,提高好果率,延长青枣的货架寿命。
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| 关 键 词： | 热处理 青枣 货架期 果实品质 |
| 文章编号： | 1671-9646（2007）01-0010-02 |
| 收稿时间： | 2006-11-27 |
| 修稿时间： | 2006年11月27 |
Effect of Hot Treatments on Quality of Jujube Fruit During Shelf-life |
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| Yao Xin,Tu Yong.Effect of Hot Treatments on Quality of Jujube Fruit During Shelf-life[J].Nongchanpin Jlagong.Xuekan,2007(1):10-11,14. |
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| Authors: | Yao Xin Tu Yong |
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| Abstract: | In order to prolong the shelf-life of jujube fruit,the effects of different hot treatments were studied. The result showed that the best means of hot treatments was hot-water among two kinds of hot-treatments. The fruits were immersed in 50℃ hot-water for 10 min,that can improve the fruit quality and inhibit the changes of index of rotting. |
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| Keywords: | hot treatment jujube fruit shelf-life fruit quality |
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