不同贮藏条件对冻藏带皮柑橘品质的影响  

Effects of Different Storage Conditions on Fruit Quality of Frozen Citrus

作　　者：伍玉菡[1] 杨松[1] 郭家刚 朱倩 陈敏[1] 刘金平 江舰[1] WU Yuhan;YANG Song;GUO Jia'gang;ZHU Qian;CHEN Min;LIU Jinping;JIANG Jian(Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031,China;Xike Anliang Food Co.,Ltd.,Suzhou,Anhui 235200,China)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]熙可安粮(安徽)食品有限公司,安徽宿州235200

出　　处：《农产品加工》2021年第14期22-24,共3页Farm Products Processing

摘　　要：以带皮贮藏柑橘为试验对象,研究不同贮藏条件对柑橘冻藏过程中品质的影响,确定了最佳的贮藏条件为-35℃速冻,-18℃冻藏可保存16周以上,可以满足皖北罐头企业连续生产的需求。The objective of this study was to optimize the best storage conditions of citrus by studying the effects of different storage conditions on fruit quality.Among these storage conditions,citrus can keeping good quality more than 16 weeks by quick freezing at-35℃and freezing at-18℃.This could ensure the continuous production demand of canning enterprises.

关 键 词：柑橘 冷冻贮藏 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]