采收成熟度对金铃大枣贮藏品质的影响  

Effects of harvest maturity on storage quality of Jinling big jujube

作　　者：赵春燕[1] 王刚[1] 王淑琴[1] 颜廷才[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161

出　　处：《食品科技》2009年第1期36-39,共4页Food Science and Technology

基　　金：辽宁省自然科学基金项目(20072127)

摘　　要：进行金铃大枣3种采收成熟度的枣果装入微孔保鲜膜袋内的研究,在(0±0.5)℃温度下贮藏的还原糖、可滴定酸、Vc、可溶性固形物和丙二醛的含量变化,以及贮藏过程中的脆枣率、烂果率和失重率。结果表明,微红枣最耐贮,但品质较差;大半红枣在贮藏后期营养和风味物质损失严重,且不耐贮;用适宜的方法贮藏金铃大枣,综合考虑耐贮性和品质,可将半红作为最佳采收成熟度。Three kinds of picking maturity Jinling big jujube are cased in bags which are made of micropore preservative fills. The content changes of their reducing sugar, titratable acid, Vc, solubility solids content, MDA toghther with the rate of crisp and rotten jujube and their weightlessness rate are discussed under the storage condition of （0±0.5）℃ in this paper. The results shows that the little red jujube had better storage properties and worse quality. The nutritional and flavor materials of more half red jujube are lost badly so it isn＇t durable of storaging. Taking fitting method storaging Jinling big jujube and comprehensivly considering its storageproperties and quality, half red jujube can be choosen as the optimum picking maturity.

关 键 词：金铃大枣 成熟度 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]