食品工业科技2012，Vol.33Issue(12)：344-348,5.
不同温度对冬枣冷害程度的影响
Effect of different temperature on chilling injury of ＇ Dongzao＇ Jujube
摘要
Abstract
n order to explore the temperature that the Dongzao occurred chilling injury and the chilling injury extent under different temperatures,the chilling injury experiment for determing the best storage temperature without the occurrence of chilling injury were studied.The jujube was stored under different temperatures of-0.5、-1.5、-2.0、-2.5、-3.0℃ and the chilling injury index,several nutritional and physiological indexes were measured.Results showed that：the chilling injury extent was more severity when the temperature was lower,Dongzao stored at-0.5℃ did not occur chilling injury during the whole storage period;Dongzao stored at -1.5℃ occurred chilling injury individually in later storage period of 90d,all of the Dongzao stored at-2.0、-2.5 and -3.0℃ occurred chilling injury during the middle and later storage period.And Dongzao stored at-3.0℃ exhibited the maximum chilling injury,its cell membrane permeability,MDA content,ethanol content and PPO activity were significantly higher than other treatments,its total phenol content was observably lower than other treatments.关键词
冬枣/低温/品质/冷害Key words
Zizyphus jujube Mill. ’Dongzao’/low temperature/quality/chilling injury分类
轻工纺织引用本文复制引用
刘辉,李江阔,农绍庄,张平,寇文丽..不同温度对冬枣冷害程度的影响[J].食品工业科技,2012,33(12):344-348,5.基金项目
天津市自然科学基金 （）
天津市农业科技成果转化与推广项目 （）
