食品工业科技2012，Vol.33Issue(13)：332-335,4.
超高压处理对杨梅鲜果感官品质的影响
Effect of high pressure treatment on the sensory quality of fresh Chinese bayberry
林怡 1毛明 1詹耀 1于勇 1和劲松 1朱松明1
作者信息
- 1. 浙江大学生物系统工程与食品科学学院,浙江杭州310058
- 折叠
摘要
Abstract
The effect of high pressure（HP） treatment on preservation of Chinese bayberry fruit was investigated. After vacuum packaging using plastic bags,fresh bayberries were subjected to 400,500 and 600MPa for 2min, and stored in a refrigerator（4℃） and room temperature（25℃）. Quality changes of the fruit were evaluated in color, drip loss,texture （hardness）, sugar content, pH. The changes in color and sugar of HP- treated samples were not obvious during storage. The drip loss increased and the hardness decreased after HP treatment,but the difference between HP-treated samples and control was less and less during storage. The change of pH values of HP-treated samples was not obvious during storage. If stored at 4℃ after HP treatment,Chinese bayberry could maintain its fresh flavor for one month. It was demonstrated that HP treatment could effectively improve fruit quality of Chinese bayberry durina storaae.关键词
超高压处理/杨梅/感官品质/储藏Key words
high pressure treatment Chinese bayberry sensory quality storage分类
轻工纺织引用本文复制引用
林怡,毛明,詹耀,于勇,和劲松,朱松明..超高压处理对杨梅鲜果感官品质的影响[J].食品工业科技,2012,33(13):332-335,4.
