板栗采后水浴处理时间对贮藏期间品质变化的影响  

Effects of Postharvest Water-curing Treatment Duration on Quality Changes of Chestnut (Castanea mollissima Blume) during Storage

作　　者：杨小胡[1,2] 王贵禧[1] 梁丽松[1] 石雪晖[3] 

机构地区：[1]中国林业科学研究院林业研究所,国家林业局林木培育重点实验室 [2]湖南省林业科学院,湖南长沙410004 [3]湖南农业大学园艺园林学院

出　　处：《食品科学》2007年第9期556-559,共4页Food Science

基　　金：国家林业局"948"项目(2004-4-54)

摘　　要：为探讨采后水浴处理时间对贮藏板栗品质的影响,将"燕昌"经不同时间水浴处理(冒泡、冒泡+1d、冒泡+2d、冒泡+3d)后,装入打孔塑料袋内在0±0.5℃下冷藏,定期取样测定贮藏效果和品质变化。结果表明:水浴处理可有效降低板栗的腐烂率和货架期的发芽率。综合各指标分析,"冒泡+2d"处理能有效保持板栗在贮藏期间的可溶性糖和蛋白质的含量,降低淀粉的水解速度,提高了板栗的贮藏品质。The chestnut （Castanea rnoUissima Blume. ＇Yanchang）was studied for its change in the contents of sugar, starch, protein and ethanol, the rate of rot and sprouting after water-curing treatment for different time （Bubble, Bubble＋1 d, Bubble＋2 d and Bubble＋3 d） and then stored at 0 ＋ 0.5 ℃ in holed PE bags. The results showed that the rate of rot and sprouting in shelf-life are significantly reduced. The soluble sugar and protein are kept well and starch hydrolyzable rate is slowed down by ＂Bubble＋2 d＂ treatment during cold storage. All the data have shown that ＂bubble＋2d＂ treatment improved the quality of chestnut during storage.

关 键 词：板栗 水浴处理时间 冷藏 品质 

分 类 号：TS205[轻工技术与工程—食品科学]