减压贮藏缓解金铃大枣果实酒化的研究  

Study on hypobaric storage relieve alcoholism of Jinling big jujube

作　　者：皮钰珍[1] 王乐乐[1] 王淑琴[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》2011年第2期35-38,共4页Food Science and Technology

基　　金：国家农业成果转化资金项目(2008JB2B000051)

摘　　要：金铃大枣在贮藏过程中最突出的问题是果实易酒化,带有浓厚的酒味,失去商品价值。在(0±0.5)℃的条件下,以成熟度为半红的金铃大枣为试材,以常压为对照,研究了减压贮藏对枣果呼吸及酒化的影响。结果表明,减压贮藏可有效地抑制金铃大枣的呼吸强度和乙烯释放量,降低了果肉中乙醇、乙醛和丙酮酸含量,延缓枣果酒化衰老的进程。Jinling big jujube is the most prominent question is fruit easy alcoholism with strong vinosity in storage,lose value.This experiment at（0±0.5） ℃ conditions to maturity for half of the red jujube as test materials,alternate in atmospheric pressure for comparison,the study of jujubes respiration and alcoholism.Results show that the hypobaric storage can effectively restrain jinling big jujube of respiration intensity and ethylene release quantity,better keep jujubes hardness,reduce the content of the pulp of ethanol,aldehydes,pyruvic acid and delay the aging process of jujube alcoholism.

关 键 词：减压贮藏 金铃大枣 呼吸强度 酒化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]