杏新品种‘美华’制干研究  

Fruit Drying Experiment of a New Apricot Variety‘Meihua'

作　　者：苑克俊[1] 牛庆霖[1] 秦志华[1] 王培久[1] YUAN Kejun;NIU Qinglin;QIN Zhihua;WANG Peijiu(Shandong Institute of Pomology,Taian Shandong 271000)

机构地区：[1]山东省果树研究所,山东泰安271000

出　　处：《山东林业科技》2023年第1期63-66,共4页Journal of Shandong Forestry Science and Technology

基　　金：山东省农业良种工程项目课题(2021LZGC007-2);泰安市农业良种工程项目(泰科发[2018]40号)。

摘　　要：‘美华’杏是适宜制干的品种,短时间蒸汽处理对制干是有利的。‘美华’杏短时间蒸汽处理自然晒干比不处理自然晒干可明显减少果实损失,短时间蒸汽处理后60℃烘干比短时间蒸汽处理后自然晒干显著缩短制干时间,短时间蒸汽处理后60℃烘干是‘美华’杏适宜的制干方法。与一般采用的熏硫预处理可能残留硫相比,短时间蒸汽处理方法无杏干残留硫问题。‘Meihua’is an apricot variety suitable for fruit-drying,the short time steam treatment is helpful for drying.The short time steam treatment followed by shun-shine drying method obviously reduce fruit weight loss of‘Meihua'apricot compared with direcdy shun-shine drying method,short time steam treatment followed by drying in 60℃oven method is a suitable fruit drying method of,Meihua'apricot,which significantly shorten fruit-drying time compared with short time steam treatment followed by shun-shine drying method.In stead of sulfur-fumigated pretreatment,short time steam treatment also can avoid sulfur residues problem caused by sulfur-fomigated pretreatment.

关 键 词：杏 品种 制干 方法 

分 类 号：S662.2[农业科学—果树学]