食品工业科技2011，Vol.32Issue(2)：76-78,3.
果蔬冰点与其生理生化指标关系的研究
Study on relation between freezing and physiological and biochemical indexes of fruits and vegetables
摘要
Abstract
The storage temperature is the critical factor that affects the shelf life of fruits and vegetables. The freezing temperature, soluble solids content,water content, density anl their relevance of 35 kinds of fruits and vegetables were determined by the simultaneous method,which provided a theoretical basis for determining the temperature of storage and preservation of fruits and vegetables. The results showed that the relevance between water content,soluble solid content and freezing temperature reached a very significant level. The correlation between density and freezing temperature did not reach a significant level. The freezing temperature of fruits and vegetables increased progressively with the water content, and decreased progressively with the soluble solid content, which provided reliable theory and data reference for cold storage and processing of fresh fruits and vegetables.关键词
果蔬/冰点温度/可溶性固形物含量/含水量/密度分类
轻工纺织引用本文复制引用
钟志友,张敏,杨乐,陈健华,车贞花..果蔬冰点与其生理生化指标关系的研究[J].食品工业科技,2011,32(2):76-78,3.基金项目
国家自然科学基金资助项目(30771245) （30771245）
上海市教委重点学科建设项目(J50704)资助. （J50704）
