热处理对袋装草莓果保鲜效果的影响  

Effect of Heat Treatment and Packaging on Storage Qualities of Strawberry

作　　者：耿胜荣[1] 张艳芬[1] 顾振新[1] 段颖[1] 陈培琦 刘安虎 邱永新 

机构地区：[1]南京农业大学食品科技学院 [2]连云港市东海果汁有限公司,连云港222300

出　　处：《食品与发酵工业》2004年第6期139-141,共3页Food and Fermentation Industries

基　　金：江苏省"十五"重点科技攻关项目资助 (No BE2 0 0 2 32 2 )

摘　　要：研究了袋装草莓果经 40℃热处理后在室温 ( 2 2± 2 )℃贮藏过程中呼吸强度和化学成分的变化。结果表明 ,热处理可降低草莓果贮藏期间的腐烂率和减少抗坏血酸、还原糖和有机酸含量的损失。以热处理 3 0min的效果最明显 。Packaged strawberry was being heated at 40℃ from 20 to 40?min in oven and then stored under (22±2)℃ over 4 days, and respiration, chemical index and so on were recorded Combining packaging and heat could restrain the development of decay, hold back the decrease of vitamin C,organic acid and soluble solid The effect of 30?min heat treatment was best

关 键 词：热处理 袋装草莓果 保鲜效果 贮藏 呼吸强度 化学成分 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]