摘要
以鸭梨为试材,在测定其冰点温度的基础上,研究不同硅窗面积自发气调贮藏对鸭梨贮藏保鲜品质的影响。结果表明:鸭梨的冰点温度为(—1.74±0.11)℃,硅窗处理可降低果实的呼吸强度,减少可滴定酸的消耗和丙二醛的产生,有效延缓果实硬度的下降,但对总糖、还原糖和抗坏血酸含量无显著影响。鸭梨在(0±0.5)℃、30 cm^2硅窗面积贮藏条件下,能维持果实较好的质地和风味,贮藏90 d基本无腐烂。
The effect of different silicon window areas on the quality of storage and preservation of Yali pear fruits were evaluated in this paper, which were based on the determination of the freezing point temperature of Yali pear in advance. The results showed that the freezing temperature of Yali pear was at（-1.74±0.11）℃. Storage in silicon window treatment reduced the respiration intensity and inhibited the increase in malonaldehyde content of pear fruit. The decrease of titratable acidity and hardness of fruit could be slowed down compared to control treatment. There was no significant effect in total sugar, reducing sugar and ascorbic acid content. 30 cm^2 of silicon window can maintain the better texture and flavor of Yali pear fruit after 90 days of storage in（0±0.5）℃.
作者
殷磊
刘亚琼
李大伟
史瑞琴
王颉
YIN Lei;LIU Ya-qiong;LI Da-wei;SHI Rui-qin;WANG Jie(College of Food Science and Technology, Hebei Agricultural University, Baoding 071001)
出处
《食品科技》
CAS
北大核心
2018年第6期33-37,共5页
Food Science and Technology
基金
"十二五"农村领域国家科技计划课题(2015BAD19B01-3-1)
关键词
鸭梨
临界冰温
硅窗气调
保鲜品质
Yali pear
critical ice-temperature
silicon window
preservation quality
