不同处理对龙都早熟柚脱苦效果的研究  

Studies on Debitterizing Effects with Different Treatments on Longdu Early-maturing Pomelo

作　　者：梁宗余[1] 

机构地区：[1]宜宾职业技术学院,四川644003

出　　处：《保鲜与加工》2009年第1期9-11,共3页Storage and Process

摘　　要：用乙醇、醋酸、高温等方法对龙都早熟柚进行鲜果脱苦处理,定期进行生化分析研究。试验结果表明,采用1%醋酸+40℃高温处理12h,脱苦效果非常好。The fresh longdu early-maturing pomelos were debitterized with alcohol, acetic acid and high temperature etc, and analyzed by biochemistry at the regular intervals. The results indicated that, 12 hours’treatment with 1% acetic acid and 40 ℃ high temperature were good for debitterizing effect.

关 键 词：龙都早熟柚 柚皮苷 脱苦 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]