期刊论文

Effects of Heat and Calcium Treatments on the Storage Effects of Ziziphus jujubevc. Zhongqiusucui

Wang, S.

中文

现代食品科技

1673-9078

2018

34

5

68-75

10.13982/j.mfst.1673-9078.2018.05.010

湖南省主要经济林树种种植创新及关键技术研究（2016NK2147）；

本校为第一且通讯机构

为探究中秋酥脆枣鲜果的保鲜方法,延长冷藏条件下中秋酥脆枣的保鲜时间。对采后的中秋酥脆枣鲜果用45℃、50℃、55℃和60℃热水及3%、4%和5%CaCl_2溶液浸泡20 min,每隔21 d对枣果的硬度、可溶性总糖、还原糖、Vc及MDA的含量进行检测,并对检测的品质指标进行相关性分析。用40℃、50℃和55℃热水浸泡的枣果,果实硬度和Vc含量在贮藏过程中均显著高于对照,且能显著影响枣果内两种糖含量、抑制枣果MDA含量的上升;3种浓度的CaCl_2溶液浸泡处理对枣果Vc含量存在显著影响且均能减缓枣果硬度的下降速率,3%CaCl_2处理的枣果MDA含量增加最慢。在贮藏过程中,枣果的果实硬度与Vc含量、还原糖含量与MDA含量等呈...

In order to explore the preservation method of Ziziphus jujubevc. Zhongqiusucui, and prolong the preservation time of Ziziphus jujubevc. Zhongqiusucui under refrigerated conditions, different temperatures of hot water (45℃, 50℃, 55℃ and 60℃) and different CaCl2 concentration (3%, 4% and 5%) solutions were used to soak the fresh ziziphus jujubevc. Zhongqiusucui for 20 min, and the hardness, soluble total sugar, reducing sugar and MDA content of jujube fruit were measured every 21 days. The jujube soaked in hot water at 40℃, 50℃ and 55℃ fo...