摘要
以陕西安康产的“田中”枇杷为试验材料 ,对在不同温、湿度条件下的保鲜贮藏效果进行试验研究 ,结果表明 :低温条件可有效降低枇杷贮藏过程中的失水和腐烂 ,枇杷在室温条件下放置 2 8d时的失重率和腐烂率分别为31.4 6 %和 88.4 5 % ;在 8± 1℃贮藏 2 8d时的失重率和腐烂率分别为 2 2 .4 6 %和 2 9.6 7% ;而在 2 .5± 0 .5℃贮藏 2 8d时的失重率和腐烂率分别为 5 .14 %和 2 .74 % ,在 2 .5± 0 .5℃贮藏 5 6d时的失重率和腐烂率分别为 8.4 8%和 19.33%。采用保鲜袋盛装枇杷可保持较高的相对湿度 ,有效降低失水 ,配合在 2 .5± 0 .5℃贮藏 5 6d ,失重率为 1.16 % ,腐烂率14 .32 %。在枇杷低温贮藏过程中 ,果实硬度有所增加 ,随着贮藏时间的延长 ,总糖含量变化不大 ,但总酸含量一直呈下降趋势 ,糖酸比不断增加 。
The fresh-keeping experiments of loquat were carried out with various temperature and humidity. The results show that the dehydrating and rotting degree of loquat could be decreased when loquat was preserved in low temperatures. The dehydrating rate was 31.46% and the rotting rate was 88.45% when loquat was preserved for 28 days in the room temperature. The dehydrating rate was 22.46% and the rotting rate was 29.67% at 8±1℃. The dehydrating rate was 5.14% and the rotting rate was 2.74% at 2.5±0.5℃. The dehydrating rate was 8.48% and the rotting rate was 19.33% when loquat was preserved for 56 days at 2.5±0.5℃.The higher humidity could be maintained and the dehydrating rate be reduced when loquat was packed in fresh-keeping package. The dehydrating rate was 1.16% and the rotting rate was 14.32% when loquat was packed in fresh-keeping package and preserved for 56 days at 2.5±0.5℃. The change of total sugar was little and the content of total acid was always decreased during preservation. The special flavor of loquat fruit was gradually thin with increase of the proportion of total sugar and total acid.
出处
《制冷学报》
CAS
CSCD
北大核心
2004年第3期15-18,共4页
Journal of Refrigeration
