检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:祁岩龙[1] 李学文[1] 廖新福 杨军 王正琴[1] 王静[1]
机构地区:[1]新疆农业大学食品与药学学院,乌鲁木齐830052 [2]新疆葡萄瓜果开发研究中心,新疆鄯善838201
出 处:《新疆农业科学》2011年第8期1451-1457,共7页Xinjiang Agricultural Sciences
基 金:新疆农业大学校长基金"热处理对甜瓜采后品质的影响"(XJAU200915);国家现代西甜瓜产业技术体系功能岗位专家项目"甜瓜采后处理技术"
摘 要:【目的】采用响应曲面法研究热水处理对哈密瓜采后贮藏品质的影响,筛选适宜哈密瓜热处理的温度及时间,为哈密瓜采后贮藏保鲜提供理论依据。【方法】以哈密瓜(Cucumis melo L ssp.rnelo Pang)西州蜜25号为试验材料,热水处理温度分别为50、55和60℃,热水处理时间分别为1、3和5 min,研究热水处理对采后哈密瓜果实硬度、可溶性固形物含量(SSC)、相对电导率、维生素C(VC)含量、病害指数、好果率及商品率的影响。并以28 d哈密瓜果实病害指数为测定指标,采用miscellaneous响应曲面设计,研究不同温度、时间对哈密瓜果实病害指数的影响,确定最佳组合条件。【结果】热水处理均能在不同程度上延缓哈密瓜果实硬度、SSC、VC含量的下降,抑制相对电导率及病害指数的上升,保持哈密瓜果实的好果率及商品率。其中以55℃、3 min,55℃、5 min及60℃、3 min处理较适宜。【结论】热水处理最佳条件为:55℃、3 min,其在贮藏第16 d果实硬度、SSC、VC含量分别较对照高50.2%、36.8%和14.5%,相对电导率较对照低15.5%;贮藏第28 d果实病害指数较对照低55.0%;贮藏第20 d好果率及商品率分别较对照高200.0%、42.9%。[Objective]The purpose of this program was to study the effect of Response Surface Method of hot water treatment on storage quality of Hami melon during the post - harvest.[Method]The test materials were Hami melon ' Xi Zhou Mi No.25',the temperature of hot water treatment was 50℃,55℃,60℃,the time of hot water treatment was 1 min,3 min,5 min.Hot water treatment on Hami melon of firmness,soluble solids content(SSC),electrolyte permeability,vitamin C content,and disease exponent were detected. Adopting miscellaneous response surface design,the effects of different of temperature and time were studied on the disease exponent of Hami melon.The test index was disease exponent of Hami melon on 28 days to determine the best combined condition.[Result]The results showed that the firmness,SSC,and Vc content of all of hot water treatment on Hami melon were delayed.The increasing of the electrolyte permeability, disease exponent of Hami melon fruits were inhibited,to maintained fresh rate and commodity rate of Hami melon fruits.Among them,55℃,3 min,55℃,5 min and 60℃,3min treatments were more appropriate. [Conclusion]The most desirable hot water treatment was 55℃,3 min.The firmness,SSC,VC content of fruits on the 16^(th) day were 50.2%,36.8%,14.5%higher than those of the check respectively,and the electrolyte permeability was 15.5%lower than the CK.The disease exponent of fruits on the 28^th day was 55.0%lower than the CK.The fresh rage and commodity rate of fruits on the 20^th day were 200.0%,42.9% higher than the check respectively.
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.117