食品与发酵工业2012，Vol.38Issue(10)：204-207,4.
真空预冷处理对鲜切猕猴桃品质的影响
Effect of Vacuum Pre-cooling Treatment on the Quality of Fresh-cut Kiwi Fruit
摘要
Abstract
In order to prolong the shelf of fruits and vegetables, the effect of vacuum pre-cooling treat- ment on the quality of fresh-cut kiwi fruit was studied. The results show that vacuum pre-cooling has a positive role in keeping the freshness of fresh-cut kiwi fruit compared with the control group. At the end of the storage (6 d) , the comprehensive quality of fresh-cut kiwifruit stored at pre-cool temperature 2℃ was the best. The weight loss rate was 11.08% ; the hardness change rate of the pulp and the core were 45.19% and 33. 98% ; The Vc content and Chro- matic aberration (△Eab) were significantly different with the control group.关键词
真空预冷/鲜切猕猴桃/质构/色差/Vc含量Key words
vacuum pre-cooling/fresh-cut kiwi fruit/texture/chromatic aberration/Vc content分类
轻工纺织引用本文复制引用
胡守江,李保国,王慧卿,赵龙,贺文军..真空预冷处理对鲜切猕猴桃品质的影响[J].食品与发酵工业,2012,38(10):204-207,4.基金项目
上海市农业成果转化项目 （）
上海市重点学科建设项目 （）
