蜂胶结合真空包装对磨盘柿贮藏期间品质的影响  

Study on Effects of Propolis and Vacuum Packaging Treatment on Quality of Persimmon during Storage Periods

作　　者：王锐[1] 孙诚[2] 黄利强[1] 王丽娟[1] 孟唯娟[1] 

机构地区：[1]天津科技大学,天津300222 [2]天津职业大学,天津300410

出　　处：《包装工程》2009年第10期68-70,共3页Packaging Engineering

摘　　要：试验研究了蜂胶结合真空包装对磨盘柿在贮藏期间品质的影响。结果表明:蜂胶结合真空包装的磨盘柿在贮藏期间,失重率在贮藏31 d时由25%减少到3%,维生素C(VC)含量下降速率延缓了3mg/100g,对照试样的硬度在贮藏9 d以后已无法测量,并且促使单宁含量下降。The effects of propolis combined with vacuum packaging on quality of persimmon during storage period were studied with experiments. The results showed that during 31days of storage period, the weight loss rate decreased from 25 percents to 3 percents; the vitamin C contents decreasing rate was 3 mg/100g slower; after 9 days, the hardness of compared one can＇t be measured; and it had better effect on the decline of tannin content.

关 键 词：磨盘柿 蜂胶 真空包装 

分 类 号：TS206[轻工技术与工程—食品科学] TB487[轻工技术与工程—食品科学与工程]