摘要
以大半红、半红、微红三种成熟度的金铃大枣为试材,在0±0.5℃下装入微孔保鲜膜贮藏,分别测定30d、60d、90d的脆枣率、烂果率和失重率,枣果的可溶性固形物、还原糖、可滴定酸、VC、MDA和PG的变化。结果表明:大半红枣在贮藏过程中营养损失很大,细胞严重衰老,贮藏效果很差;半红枣在贮藏中营养成分略有损失,细胞衰老程度较轻,很好地保持了枣果的品质;微红枣耐贮性最好,低温贮藏对细胞损伤的影响也最小,但营养品质较差,不能保持枣果很好的食用性。综合考虑耐贮性和品质,可将半红枣作为金铃大枣最佳采收成熟度。
This experiment used Jinling big jujube with its three maturation at more half red, half red and little red jujube. We determined the rate of crisp and rotten jujube and their weightlessness rate respectively at 30 d, 60 d and 90 d, and the changes of solubility solids content, reducing sugar, titratable acid, VC, MDA, PG. The results showed that the nutritional materials of more half red jujube lost badly and cells senescence severely, so it isn＇t durable of storage; The half red jujube had lost a little nutritional materials and cells senescence slightly, keeping their characters well; Although the characters of storage of little red jujube were best and cells injury slightly during low temperature storage, the nutritional materials was so bad, the edible insect of jujube couldn＇t be maintained. Comprehensive considering its storage characters and quality, half red jujube could be chosen as the optimum picking maturity.
出处
《食品工业》
北大核心
2009年第2期29-31,共3页
The Food Industry
基金
国家农业成果转化资金项目(合同号2008JB2B000051)
项目名称:金铃大枣苗木繁育及栽培与贮藏保鲜技术示范
关键词
金铃大枣
成熟度
贮藏特性
Jinling big jujube
maturity
characters of storage
