摘要
研究了不同处理对磨盘柿贮藏过程中生理生化变化的影响。结果表明,0℃条件下真空包装冷藏能明显地延长磨盘柿保鲜期,在贮藏3个月后硬度仍能维持在1.97kg,柿果实可溶性固形物、可溶性糖以及可溶性单宁变化与保鲜膜处理无明显差异,但类胡萝卜素含量却远远低于对照与常温条件下保鲜膜处理。此外,常温条件下磨盘柿果实贮藏不宜采用真空包装,保鲜膜包装并不能延长保鲜期,但能有效地抑制蒸腾失水,对于维持磨盘柿果实光洁、饱满的外观形态具有一定的辅助作用。
The effects of different treatments on mopanshi persimmon（Diospyros kaki.）quality during storage were studied in this paper. The results showed that individual air-evacuated packaging at 0 ℃ significantly elongated storage period and the firmness of persimmon fruits maintained 1.97 kg after three months. There was no significant difference between individual air-evacuated packaging and fresh-keeping polyethylene wrap. While the carotenoid content was far lower than that of control and fresh-keeping polyethylene wrap stored at normal temperature. In addition, although fresh-keeping polyethylene wrap couldn＇t elongate storage period, it decreased water-loss of persimmon fruits and kept smoothness and satiation effectively.
出处
《保鲜与加工》
CAS
2007年第6期30-34,共5页
Storage and Process
关键词
磨盘柿
真空包装
保鲜膜
冷藏
mopanshi persimmon
air-evacuated packaging
fresh-keeping wrap
cold storage
