食品与发酵工业2012，Vol.38Issue(11)：211-214,4.
不同热处理对金橘贮藏品质的影响
Effects of Different Heat Treatments on Storage Quality of Kumquat
庞凌云 1詹丽娟 1李瑜 1肖艳捷1
作者信息
- 1. 河南农业大学食品科学技术学院,河南郑州450002
- 折叠
摘要
Abstract
Kumquats were immersed in hot water for 20min at 25℃ , 30℃ , 35℃ , 40℃ respectively, then stored at room temperature ( 14℃ - 18℃ ) after self-cooling. The effects of heat treatment on storage quality were studied by measuring the physiological parameters every four days. Fruits immersed in water at room temperature for 20 min were used as control. The results showed that 35~C hot water treatment could inhibit the respiratory intensity of the fruit, delay the decrease of fruit firmness and soluble solids content, and prevent the loss of titratable acid and Ve, as well as slow down the increasing of fruit tissue membrane permeability and weight loss rate. The activity of peroxidase (POD) from Kumquat was inhibited and fruit ripening and senescence were delayed.关键词
金橘/热处理/贮藏品质Key words
kumquat/heat treatment/storage quality分类
轻工纺织引用本文复制引用
庞凌云,詹丽娟,李瑜,肖艳捷..不同热处理对金橘贮藏品质的影响[J].食品与发酵工业,2012,38(11):211-214,4.
