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Study on Hot-water Treatment in Storage of Dongzao Jujube Fruit
Author(s): 
Pages: 152-156
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  冬枣热水处理贮藏期;
Abstract: 研究了热水处理对冬枣贮藏过程中品质变化的影响.结果表明:冬枣经热水处理后,有效地降低了呼吸强度,抑制了枣果的硬度、Vc含量、好果率的下降和果肉乙醇乙醛含量的上升,延长了冬枣的贮藏时间.最适宜的热水温度及处理时间为50℃6 min,处理果在0℃下经60 d贮藏期,好果率为82%,而对照的好果率只有7%,处理和对照之间的差异极显著.
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