摘要
采后莲雾在贮藏期间失水严重,硬度迅速下降;呼吸速率先降后升;果肉细胞膜透性在采后初期急剧上升;果实的可溶性固形物、蛋白质和VC的含量一直呈下降趋势,室温贮藏4d后莲雾的商业品质迅速下降。
During postharvest storage of Syzygium samarangense fruits, the fruits lost the water seriously, the degree of hardness decreased quickly, and the breathing decreased first and then rose, and the cell membrane permeability had risen abruptly at first. The contents of TSS, proteins and vitamin C decreased.It is concluded that after storage 4 days at room temperature, the commercial quality of Syzygium samarangense fruits descent quickly.
出处
《食品研究与开发》
CAS
北大核心
2006年第11期151-153,共3页
Food Research and Development
关键词
莲雾
采后贮藏
生理变化
Syzygium samarangense
postharvest storage
physiological changes
