冬枣的保鲜技术研究  

Study on storage techniques of winter-jujube

作　　者：袁毅[1] 史秀红[1] 元永波[1] 李淑娟[1] 刘利军[1] 

机构地区：[1]宁夏大学化学化工学院,银川750021

出　　处：《食品科技》2010年第6期63-66,共4页Food Science and Technology

摘　　要：探讨缓释二氧化氯制剂和热水处理在全红期冬枣上的应用,研究了缓释二氧化氯和热水处理对冬枣呼吸强度、可滴定酸、VC、乙醇含量、可溶性固含量及好果率、腐烂率、失重率的影响。实验结果表明:经实验处理的冬枣在贮藏64 d后,其好果率、可滴定酸含量、可溶性固含量和VC含量均高于对照组。失重率、腐烂率、呼吸强度和乙醇含量要低于对照组。The influences that included respiration rate,titratable acidity,Vc,ethanol content,total soluble solids content,the ratio of good winter-jujube and weight loss and rotten jujube of the preserving whole-red winter-jujube acted by controlled-releasing chlorine dioxide and hot-water treatment were researched.The results showed,After 64 d＇s storage,the ratio of good winter-jujube,the content of the titratable acidity,total soluble solids and Vc of the preserving winter-jujube were higher than the control.The ratio of weight loss and rotten jujube,the content of the ethanol and the respiration rate of the preserving winter-jujube were lower than the control.

关 键 词：冬枣 缓释二氧化氯 热水处理 贮藏保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]