食品工业科技2012，Vol.33Issue(13)：346-348,3.
蓝莓冰温贮藏的实验研究
Study on ice-temperature preservation of blueberry
魏文平 1华璐云 2万金庆 2庞文燕 2宋立尧 2雷桥2
作者信息
- 1. 上海青浦现代农业园区生态农场有限公司,上海201717
- 2. 上海海洋大学食品学院,上海201306
- 折叠
摘要
Abstract
Cold storage at （5±1）℃ and ice temperature storage at （-1±0.3）℃ of blueberry were studied. Weight loss rate, respiratory intensity, changes in hardness,acid contents and Vc contents were as the index to analyze. Results indicated that ice temperature storage was more conducive for inhibiting the respiratory rate,and reducing the changes in weight loss rate,hardness and Vc contents. Ice temperature storage could effectively prolong the storage life of blueberry and superior to the storage of 5℃. The shelf-life of cold storage was 18 davs.but at ice temperature storaae it was UD to 60 days.关键词
蓝莓/冰温贮藏/保鲜/冷藏Key words
blueberry/ice temperature storage/preservation cold storage分类
轻工纺织引用本文复制引用
魏文平,华璐云,万金庆,庞文燕,宋立尧,雷桥..蓝莓冰温贮藏的实验研究[J].食品工业科技,2012,33(13):346-348,3.
