不同温度对拐枣贮藏效果的影响  

Influence of Temperature on Storage of Hovenia dulcis Thunb

作　　者：唐莹[1] 朱新鹏[1,2] 彭旭冉 秦绒 冯静[1] 任星星[1] 

机构地区：[1]安康学院现代农业与生物科技学院,陕西安康725000 [2]陕西省富硒食品工程实验室,陕西安康725000

出　　处：《安康学院学报》2017年第1期98-101,共4页Journal of Ankang University

基　　金：国家级大学生创新创业训练计划项目(201511397693)

摘　　要：以拐枣为材料,研究不同贮藏温度(5±0.5℃、0±0.5℃、-5±0.5℃)对拐枣贮藏效果的影响。结果表明,在不同贮藏温度下,拐枣的失重率、腐烂指数随着贮藏时间的延长呈增加趋势,但在温度越低时影响极显著低于高温(P﹤0.01);以0℃贮藏时,对Vc的影响最小(P﹤0.01),对可溶性固形物、可滴定酸的影响较小。这表明0℃下贮藏有利于保持拐枣采后的贮藏品质。This work was aiming to study the different temperature and its effect on storage of Hovenia dulcis Thunb. Results indicated that the increasing trend of weight loss rate and decay index of Hovenia dulcis Thunb were observed with prolonging the storage time. This influence of the lower temperature was considered significantly lower than high temperature （P 〈 0.01） . When Hovenia dulcis Thunb were stored at 0℃, reduction of vitamin C was the lowest （P 〈 0.01） , and temperature effects on soluble solids and titratable acidity content were slight. Therefore, the optimum storage temperature is 0℃ which is conducive to maintaining the quality of Hovenia dulcis Thunb.

关 键 词：贮藏温度 拐枣 品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]