甜樱桃常温液藏保鲜的研究  

Study on storing fresh of sweet cherry under normal temperature

作　　者：宋曰钦[1] 王建中[1] 吴迪[1] 王慧强[1] 赵云霞[1] 

机构地区：[1]北京林业大学,北京100083

出　　处：《食品科技》2005年第11期70-72,共3页Food Science and Technology

摘　　要：通过常温液藏方法对目前栽培较多的2种甜樱桃品种即红灯樱桃(早熟品种)和那翁樱桃(晚熟品种)进行保鲜试验,结果为:贮存40d后,樱桃果实色泽鲜艳,pH值变化较小,Vc含量的降低显著低于文献报道,两品种间果品质量差异不显著;早熟的红灯樱桃平均果实完好率为61.3%,晚熟的那翁樱桃平均果实完好率达到91.7%,二者间差异显著;常温贮藏液的最佳组合为:可溶性固形物含量30%、pH值3.5、山梨酸钾0.1%、Vc0.1%。Two widely planted sweet cherry cultivars were stored in special liquid under normal temperature for 40 days. The fruit＇s colour and luster were still fresh, pH had little change, and the degeneration of their Vc is obviously less than the reported. All the results showed that there has few difference between the cultivate va- rieties quality. As for the average ratio of perfect fruit, there has observe difference between different cultivate varieties. The best conditions were 30% sugar, 0.1% sorbic acid potassium, 0.1% Vc and pH 3.5.

关 键 词：甜樱桃 液藏 常温 

分 类 号：TS205.9[轻工技术与工程—食品科学]