摘要
试验以不同方式对水果进行贮藏,探究何种贮藏方法最利于人体健康。分别以室温、冰箱冷藏室、室温水果包裹保鲜膜及冰箱冷藏室水果包裹保鲜膜4种状态对5种水果进行处理,分别为苹果、葡萄、山楂、圣女果、金桔。贮藏时间为7 d,每天对其进行测定。结果表明,在这4种方法处理下,维生素C含量均呈不同程度的降低,贮藏过程中维生素C普遍在保鲜膜包裹或者冷藏处理会降低其下降速率。总糖在贮藏过程中低温冷藏会降低其上升速率。
Fruits stored in different ways to explore which storage method was most beneficial to human health.Five kinds of fruits including apple,grape,hawthorn,saint fruit and kumquat were treated in four states such as room temperature,refrigerated room,room temperature fruit wrapped with preservative film and refrigerated room fruit wrapped with preservative film.The storage time was 7 d,and it was measured every day.The results showed that the content of vitamin C decreased in different degrees under the four treatments,and the rate of decline of vitamin C decreased when it was wrapped in plastic film or refrigerated.In the process of storage,low temperature storage would reduce the rising rate of total sugar.
作者
王延华
范荣波
周霞
殷兰兰
WANG Yanhua;FAN Rongbo;ZHOU Xia;YIN Lanlan(Department of Food,Haidu College,Qingdao Agricultural University,Laiyang 265200)
出处
《食品工业》
CAS
北大核心
2020年第11期305-307,共3页
The Food Industry
基金
基于应用型人才培养的食品营养学课程的教学改革,院级课题(编号:JY201916)。
关键词
水果
贮藏
维生素C
总糖
fruit
storage
vitamin C
total sugar
