活性炭处理对红杨桃果实贮藏特性的影响  

Effect of Activated Carbon Treatment on the Carambola during Stovage

作　　者：黄丽[1] 吴涛[1] 冯凤君[1] 

机构地区：[1]广东农工商职业技术学院绿色食品加工与管理教研室

出　　处：《食品与发酵工业》2006年第11期156-159,共4页Food and Fermentation Industries

摘　　要：研究了活性炭处理对红杨桃果实贮藏特性的影响。结果表明:活性炭处理有效地延缓了贮藏中果实可溶性固形物(SSC)、水分、有机酸和Vc含量的下降,减少了果实风味劣变并保持较高的营养价值;有效地控制了果实表皮褐变、果柄变黑和腐烂的发生,维持果实的商品性状。因此,活性炭处理作为一种天然、安全、简单有效的保鲜方式,能显著延缓贮藏中红杨桃果实食用品质的下降,提高其耐贮性。Effect of activated carbon treatment on carambola during storage was studied. Results indicated that activated carbon treatment could effectively delay the decreasing of soluble solids content, water content, organic acidity and vitamin C content during storage, maintain the flavor and nutritional value of carambola fruit. And the activated carbon treatment also effectively inhibited the occurrence of fruit superficial brown, black stem and decay, maintaining commodity properties of carambola fruit. This is a kind of natural, safe, simple and effective preservative method.

关 键 词：红杨桃 活性炭 贮藏特性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]