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以骏枣为试材,以未做热处理的骏枣为对照,分别采用40、45、50、55、60℃热水对骏枣进行热处理并置于(5±1)℃下贮藏,以研究热处理对骏枣贮藏品质的影响。结果表明:适宜的热水处理可以延缓果实的衰老,保持其风味,抑制生理和病理伤害,延长骏枣贮藏保鲜期和提高贮藏品质;热水处理的骏枣失水率和呼吸强度呈先增加后下降的变化趋势,硬度、有机酸含量和维生素C含量均呈下降的趋势;60℃热水处理能显著提高骏枣果实品质,抑制腐烂发生,提高好果率,延长骏枣的贮藏时间。
Jujube was taken as test material, jujube without heat treatment was used as control, heat-treated with hot water of 40, 45, 50, 55 and 60 ℃, respectively, and stored at (5 ± 1) Effect of heat treatment on jujube quality. The results showed that proper hot water treatment could delay the senescence of the fruit, maintain its flavor, inhibit the physiological and pathological injury, prolong the shelf life of jujube and improve the storage quality. The water loss and respiration of Jujube jujube increased firstly After the descending trend, the hardness, organic acid content and vitamin C content showed a downward trend; 60 ℃ hot water treatment can significantly improve the jujube fruit quality, inhibit decay, improve the rate of good fruit, jujube storage time to extend.