贮藏条件对板栗成分的影响  

Compositional Changes of Chestnut during Various Storage Conditions

作　　者：丁晓雯[1] 吴永娴[1] 吴雪琴[1] 章道明[1] 

机构地区：[1]西南农业大学食品科学学院

出　　处：《食品与发酵工业》2004年第1期131-133,共3页Food and Fermentation Industries

基　　金：重庆市科委攻关项目资助 (No 渝科委计【1 999】2 6号 )

摘　　要：研究不同品种的板栗经不同贮藏条件处理后其成分的变化。结果表明 ,在不同贮藏条件下 ,板栗的成分将发生变化。板栗水分的变化主要与板栗壳的构成有关 ,与贮藏条件的关系不明显 ;随着贮藏时间的延长 ,合川板栗的水分下降 ,而贵州板栗的水分基本不变。板栗还原糖的含量在常温贮藏后期明显增加 ,而冷藏处理时还原糖的变化不大。 2种贮藏处理均使板栗的淀粉含量下降而总糖含量一直上升。Compositional chenges of Chestnut have been studied under different storage conditions.These changes varied for different varieties of Chestnut.The result showed that when during chestnut storage at room temperature, water content, reduce sugar,total sugar and starch change significantly. Under cool condition, these contents change in a much minor fashion. The difference between chestnuts from different geological location was significant.

关 键 词：板栗 贮藏条件 化学成分 冷藏 常温贮藏 品质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]