甜高粱秆冻藏保鲜技术研究  

Report on the technology of freshkeeping sweet sorghum stalk by freezing storage

作　　者：蒲彬[1] 贺玉风[1] 贾雪峰[1] 王营丰[1] 孙新纪[1] 

机构地区：[1]新疆农垦科学院特产所,新疆石河子832000

出　　处：《粮油食品科技》2008年第5期17-18,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：探讨了甜高粱秆露天冻藏的保鲜技术。研究表明:甜高粱秆自然冻藏140 d,外观仍较新鲜。甜高粱秆有病变产生,感病程度有随贮藏期延长而加重的发展趋势。甜高粱秆的质量变化规律性减少,甜高粱秆的水分含量变化由冻藏初期的前一个半月呈下降趋势,之后缓慢回升,水分含量维持在70%左右。甜高粱秆在冻藏初期的前40 d,可溶性固形物含量、总糖含量呈逐渐上升之势。之后,一个月的总糖、可溶性固形物含量逐渐下降。冻藏两个月后,总糖、可溶性固形物含量变化趋于稳定。In the paper, the technology of freshkeeping sweet sorghum stalk by freezing storage is reported. The research indicateds： the sweet sorghum stalk preserved in natural freezing state for 140 days, the appearance remain fresh. But inside of the stalk become cavum which extend gradually from the incision on the mot of the stalk to the top. The extending speed is higher during the initial 20 days, then it will tend to slower. In the initial one and half month, the moisture of the stalk is degressive, then it return to rise slowly till about 70 % and remain it. In initial 40 days, The contents of soluble solids and total sugar are in tend of raising, then in the following one month, they go down gradually. After two month the changing rate of the contents of soluble solids and total sugar remain stable.

关 键 词：甜高粱秆 冻藏 保鲜 

分 类 号：S379.2[农业科学—农产品加工]