减压贮藏对金铃大枣保鲜效果的研究  

Storage effect of Jinling big jujube fruit during hypobaric storage

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5期60-63,共4页Food Science and Technology

基　　金：国家农业成果转化资金项目(2008JB2B000051)

摘　　要：采收后的金铃大枣如果不进行保鲜处理,在常温下很快后熟并且转入衰老阶段,口感变差,失去特有的商品品质。以成熟度为半红的金铃大枣为试材,在(0±0.5)℃的条件下,以常压为对照,研究了减压贮藏对枣果保鲜效果的影响。实验结果表明,减压处理的枣果可以明显延缓果实衰老进程,减缓Vc、可溶性固形物的流失速度,可有效抑制引起果实口感粗糙的木质素含量,降低了果肉中乙醇含量,较好地保持枣果的风味,达到保鲜效果。After collecting the Jinling big jujube if not for preservation, Soon after late maturity and into the aging stage, worse taste, loss the special quality of goods. 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 storage effect. Test results show that decompression of the treatment can obviously delay the ageing process of fruit, slow Vc, TSS loss rate, can restrain the fruit flavors of lignin caused by rough, reduce the ethanol content of the pulp, better keep date fruit flavor,achieve storage effect.

关 键 词：减压贮藏 金铃大枣 保鲜效果 

分 类 号：TS205.9[轻工技术与工程—食品科学]