采收成熟度对灵武长枣贮藏品质的影响  

Effects of harvest maturity on storage quality of Lingwu long jujube

作　　者：韩海彪[1] 张有林[1] 沈效东 李永华 赵健 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062 [2]宁夏林业研究所,宁夏银川750004

出　　处：《食品工业科技》2008年第3期265-266,270,共3页Science and Technology of Food Industry

基　　金：国家林业局林业科学技术研究项目(2006-63);陕西师范大学研究生培养创新基金(2007CXS021)

摘　　要：研究了灵武长枣三种采收成熟度的枣果经噻苯咪唑(TBZ)熏蒸,在20±0.5℃和-0.5±0.5℃温度下贮藏的呼吸强度、细胞膜透性和失重率的变化。结果表明,低成熟度耐贮藏,但品质较差;不同成熟度枣果经TBZ熏蒸后贮藏,贮期各项指标均相应得到提高;用适宜方法贮藏灵武长枣,综合考虑贮藏性和品质,可将中成熟度(即果面1/2～3/4红)作为最佳采收成熟度。The changes of respiration, cell membrane Lingwu long jujube fruit,fumigated with thiabendazole permeability and weigh loss ratio in three harvest maturity （TBZ）, at 20 ± 0.5℃ and -0.5 ± 0.5℃ storage were studied. The result showed that the low maturity grade had better storage properties and worse quality. Every physiological index of jujube fruit increased after fumigation, respectively. Considering storage properties and quality, the medium maturity grade was the best harvest maturity under proper storage method.

关 键 词：灵武长枣 成熟度 贮藏性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]