热处理与冰温处理对板栗贮藏效应的影响  

Effects of Heat Treatment and Freezing Treatment on Storage of Chestnut

作　　者：韩军岐[1] 赵妙[1] 张有林[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《天然产物研究与开发》2010年第5期859-862,866,共5页Natural Product Research and Development

基　　金：西安市科技创新支撑计划项目(YF07131)

摘　　要：本试验研究了不同热处理和冰温处理对板栗生理指标和贮藏品质的影响。试验结果表明:热处理以60℃下60 min处理板栗保鲜效果最好,贮藏200 d时,鲜度指数为92%。冰温处理以-2℃下36 h处理板栗保鲜效果最好,贮藏200 d时,鲜度指数仍达94%。板栗贮前进行热处理或冰温预冷处理,贮后产品可达到有机食品级别。This experiment studied the effects of different heat treatments and freezing treatments on physiological indexes and quality of storage.The results showed that the better way of heat treatments was at 60 ℃ for 60 min and the freshness index was up to 92% after 200 days＇storage.The better way of freezing treatments was at-2℃ for 36 h and the freshness index was still 94% after 200 days′ storage.The products might attain the level of organic food by heat treatment or freezing treatment.

关 键 词：有机产品 板栗 热处理 冰温处理 贮藏 

分 类 号：R284.2[医药卫生—中药学]