中国果菜2024，Vol.44Issue(6)：1-5,15,6.DOI:10.19590/j.cnki.1008-1038.2024.06.001
红枣贮藏期品质变化研究进展
Research Progress on Quality Changes of Red Jujube During Storage
摘要
Abstract
In recent years,with the improvement of people's dietary structure and attention to health,the demand for red date products has been increasing,and the red date industry has been able to flourish.However,with the extension of storage period,red dates are prone to nutrient loss,and improper storage conditions can also produce sour and halac flavors.This article reviewed the changes in sensory quality,nutritional quality,volatile constituent and functional component during the storage process of red dates,to provide participation in the storage and shelf life quality control of red dates.关键词
红枣/感官品质/营养品质/挥发性成分/功能性成分Key words
Jujube/sensory quality/nutritional quality/volatile constituent/functional component分类
农业科技引用本文复制引用
李俊茜,宋烨,肖珑扬,刘雪梅,赵鑫玉,刘贵东,闫新焕..红枣贮藏期品质变化研究进展[J].中国果菜,2024,44(6):1-5,15,6.基金项目
泰山学者青年专家项目(tsqn202211273) （tsqn202211273）
