西瓜冰温贮藏保鲜技术的研究  

Study on storage technology for watermelon in ice temperature conditions

作　　者：江英[1] 赵晓梅[1] 吴玉鹏[2] 刘运[1] 魏柏丽[1] 

机构地区：[1]石河子大学食品工程学院,新疆石河子832003 [2]石河子大学农学院

出　　处：《食品工业科技》2005年第12期172-174,共3页Science and Technology of Food Industry

摘　　要：主要研究西瓜在冰温和冰温套袋保鲜过程中可溶性固形物、总酸含量、Vc含量、硬度等的变化规律。结果表明,在60d的冰温和冰温套袋保鲜过程中,西瓜的各种变化很小,并且冰温条件下未遭受冷害的西瓜的口感和风味与新鲜西瓜无明显差别,从而说明冰温贮藏是一种很好的贮藏方法。this paper, changes of watermelons during ice temperature and ice temperature ＋ modified atmosphere package preservation are studied including soluble solid content, acid content, Vc content and firmness. The results show that the changes of watermelons during 60d of ice-temperature and ice -temperature ＋ modified atmosphere package preservation are small. There is no distinct differences in texture and flavor between tested watermelons that do not suffer chilling injury and have been stored in the ice-temperature conditions and fresh ones, and that the ice -temperature preservation is preferable method.

关 键 词：西瓜 水温 冰温套袋 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]