| 热处理对冬枣冷藏期间品质的影响 |
| |
| 引用本文： | 郝晓玲,庞侯英,潘超. 热处理对冬枣冷藏期间品质的影响[J]. 山西农业科学, 2012, 40(12) |
| |
| 作者姓名： | 郝晓玲 庞侯英 潘超 |
| |
| 作者单位： | 1. 山西农业大学食品科学与工程学院,山西太谷,030801
2. 山西农业大学太原畜牧兽医学院,山西太原,030024 |
| |
| 基金项目： | 山西农业大学科技创新基金项目 |
| |
| 摘 要： | 以冬枣为试材,研究了不同温度(45,50,55℃)热处理对冬枣冷藏期间品质的影响。结果表明,热处理保持了冬枣的硬度和Vc含量,抑制了果实腐烂率的增加,增大了果实的失质量率,对果实的呼吸强度和可溶性固形物含量影响不大。
|
| 关 键 词： | 热处理 冬枣 品质 冷藏 |
Influence of Heat Treatments on Quality of Dongzao Jujube During Cold Storage |
| |
| HAO Xiao-ling , PANG Hou-ying , PAN Chao. Influence of Heat Treatments on Quality of Dongzao Jujube During Cold Storage[J]. Journal of Shanxi Agricultural Sciences, 2012, 40(12) |
| |
| Authors: | HAO Xiao-ling PANG Hou-ying PAN Chao |
| |
| Abstract: | The influence of different temperatures(45,50,55 ℃) heat treatments on quality of Dongzao jujube during cold storage was studied.The results showed that the heat treatment kept flesh hardness and vitamin C content,inhibited increase of fruit decay rate and increased the rate of weight loss.The influence of the heat treatment on soluble solids and respiratory intensity was not so obvious. |
| |
| Keywords: | heat treatment Dongzao jujube quality cold storage |
| 本文献已被 万方数据 等数据库收录！ |
|
