果树学报2001，Vol.18Issue(3)：167-171,5.
柿饼贮藏工艺研究
Study on the Storage Technology of Dried Persimmon
刘冬 1李世敏 1张家年2
作者信息
- 1. 深圳职业技术学院生物应用工程系,
- 2. 华中农业大学食品科技系,
- 折叠
摘要
Abstract
Experiment was aimed on studying the problems of mildewing and browning of dried persimmon during storage;the feasibility of using IMF technique to produce dried persimmon was also studied.Results showed the storage life of the dried persimmon managed by improved sulfuring method was 4.5 months longer than that of control;and the SO2 content of the treated dried persimmon was less than the state standard (100 mg/kg ) after stored for 3 months.Storing the dried persim mon without light,vacuum storage,low temperature storage and sulfuring all could reduce the browning,but the most effective anti-browning one was stored in low temperature.The moisture content of the dried persimmon treated by new technology was raised from 21.27% to 32.37%;the water activity still was about 0.75;the eating quality was better;and the storage life could last more than 9 months.关键词
柿饼/贮藏/霉变/熏硫分类
农业科技引用本文复制引用
刘冬,李世敏,张家年..柿饼贮藏工艺研究[J].果树学报,2001,18(3):167-171,5.
