摘要
将红富士苹果在低温条件(0、5、10、15℃)进行磷化氢熏蒸,测定熏蒸期间呼吸强度的变化,研究熏蒸对贮藏期间失重率、果皮色泽、硬度、可溶性糖、总酸度等品质指标的影响。实验表明,磷化氢熏蒸能降低呼吸速率,5℃以上对呼吸作用影响最为显著,能降低失重率,延长贮藏时间,各温度下对色泽均有一定影响,对可溶性糖、总酸度等内部品质无显著影响,但是5℃以上随熏蒸剂量提高,可溶性糖含量有所降低,10℃以上不同熏蒸剂量间总酸度有一定差异。
The influence of phosphine fumigation on the respiration and several quality index（the water losing rate,color,firmness,soluble sugar content and total acids）of one apple cultivar（Fuji）at different fumigation temperature was studied.The results showed that phosphine fumigation could inhibit the respiration during fumigation especially at 5℃,reduce rate of lostmass,prolong the storage duration,and would influence the color at different fumigation temperature.There were no significant effects on the soluble sugar content and total acids.However,above 5℃ there was slight decrease of the soluble sugar content when the fumigant dose was increased.Above 10℃ there were evident effects on the total acids between different fumigant doses.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期306-308,312,共4页
Science and Technology of Food Industry
基金
国家科学技术部国际合作项目(2006DFA31580)
国家科技支撑计划(2006BAD08A16)
国家质检总局科技计划项目(2006IK203)
关键词
磷化氢
品质
可溶性糖
总酸度
phosphine
quality
soluble sugar
total acids
