蜂胶涂膜结合醋酸熏蒸对冬枣的冷藏保鲜效应  

Effect of Propolis in Combination with Acetic Acid Fumigation on Preservation of Winter Jujubes

作　　者：郭东起[1] 王旭[1] 

机构地区：[1]塔里木大学生命科学学院/南疆特色农产品深加工兵团重点实验室,阿拉尔843300

出　　处：《食品工业》2017年第7期152-155,共4页The Food Industry

基　　金：国家自然科学基金项目(31160342)

摘　　要：采用2%蜂胶涂膜、醋酸熏蒸及两者结合对冬枣进行处理,通过测定贮藏期冬枣的腐烂率及相关品质指标的变化,评价其对冬枣的保鲜效果。结果表明,复合处理能够降低冬枣的腐烂率和失重率,维持鲜枣的硬度,延缓可溶性固形物(TSS)、可滴定酸(TA)和VC含量的降解,保持其感官品质。2%蜂胶涂膜结合醋酸熏蒸处理的保鲜效果最佳。Winter jujubes were preserved with 2% containing propolis alone or in combination with acetic acid fumigation. The effects and physiology on jujubes fresh-keeping were estimated by the decay and related quality indicators. The results showed that the combination of 2% propolis and acetic acid fumigation could significantly reduce decay rate and weightless rate, maintain the firmness of winter jujubes, restrain decreasing of the soluble solid contents, titrable acidity contents and vitamin C contents and maintain winter jujube sensory quality. The best effect of the treatments was composite treatment which kept fruit freshness quite well.

关 键 词：冬枣 蜂胶涂膜 醋酸熏蒸 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]