食品科学2012，Vol.33Issue(6)：278-282,5.
3种处理方式对冬枣货架期品质的影响
Effects of Different Treatments on Storage Quality of Dongzao Jujube Fruits during Shelf-life Period
武杰 1张引成 2李梅玲 2钱金2
作者信息
- 1. 蚌埠学院生物与食品工程系,安徽蚌埠233030
- 2. 南京农业大学食品科技学院,江苏南京210095
- 折叠
摘要
Abstract
In order to prolong the shelf life of Dongzao jujube fruits,the effects of three treatments were studied.Through the determination of respiration intensity,firmness,total soluble solids,vitamin C,ethylene release amount and ethanol production,effects of hot-water treatment,1-MCP and nano-package on the storage quality of Dongzao jujube fruits were studied during the shelf-life period.The results showed that all treatments could keep the storage quality of Dongzao jujube in some degree during the shelf-life period.The nano-package revealed the best effect on maintaining firmness,vitamin C content and fruit color,increasing total soluble solid amount,and inhibiting respiration rate,ethylene release amount and ethanol production.Therefore,nano-package could extend the shelf life of Dongzao jujube fruits up to 15 days.关键词
冬枣/热水处理/1-MCP/纳米包装/货架期/品质Key words
Dongzao jujube/hot-water treatment/1-MCP/nano-package/shelf-life/storage quality分类
轻工纺织引用本文复制引用
武杰,张引成,李梅玲,钱金..3种处理方式对冬枣货架期品质的影响[J].食品科学,2012,33(6):278-282,5.
