摘要
研究了不同成熟度冬枣用ＰＥ打孔袋包装后，在不同温度下的贮藏效果。结果表明，贮后２个月，半红果的贮藏效果明显好于全红果，０℃半红果的软果率和腐烂率分别比０℃全红果低３６和２３个百分点，Ｖｃ含量损失减少４７．１个百分点；０℃的贮藏效果好于－２℃，０℃半红包装果的软果率和腐烂率分别比－２℃半红包装果低１６和６个百分点，Ｖｃ含量损失减少１７５个百分点；ＰＥ包装有利于冬枣的贮藏，０℃半红包装果的脆果率高达７１％，而对照为０。
Quality of different maturity (half-red and full-red) of Dongzao stored in perforated polyethylene film bags at different temperatures are studied. The results show that: After 2 momths, the quality of half-red fruits at 0℃ is better than that of full-red at 0℃, with 36% and 23% lower in the soft and the roted rate separately, and 47.1% lower in Vc losses; the quality of half-red fruit at 0℃ is also better than that at -2℃, with 16% and 6% in the soft and the rotted rate respectively, and 16% lower in the Vc losses; the crisp fruit rate of half-red fruit with PE pakage at 0℃ is 71%, while the control without PE package is 0.
出处
《山西农业科学》
1999年第2期65-67,共3页
Journal of Shanxi Agricultural Sciences
关键词
冬枣
贮藏
成熟度
保鲜
枣
Chinese jujube Dongzao
Storage
Maturity
