| 预处理对冷库+气调贮藏柿果品质的影响 |
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| 引用本文： | 陈义伦,占习娟,张蕾.预处理对冷库+气调贮藏柿果品质的影响[J].食品与发酵工业,2007,33(7):152-156. |
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| 作者姓名： | 陈义伦 占习娟 张蕾 |
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| 作者单位： | 山东农业大学食品学院,山东泰安,271018 |
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| 摘 要： | 试验以新鲜的柿果为原料,研究了柿果经过不同预处理(CaCl2和护色剂处理),在冷库+气调贮藏过程中柿果的失重率,硬度,可溶性固形物含量,褐变度,单宁含量的变化。结果表明:柿果经过0.2%CaCl2+10h和0.1%Na2SO3+0.3%植酸预处理后,可以有效的减缓柿果在贮藏过程中的水分损失,保持柿果的硬度,抑制褐变发生,推迟柿果在贮藏过程中的新陈代谢,可有效保持柿果在贮藏过程中的品质。
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| 关 键 词： | 预处理 柿果 贮藏 |
| 修稿时间： | 2007-01-29 |
Effects of Gas Storge with Chilling on the Quality of Persimmon by Pretreatment |
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| Chen Yilun,Zhan Xijuan,Zhan Lei.Effects of Gas Storge with Chilling on the Quality of Persimmon by Pretreatment[J].Food and Fermentation Industries,2007,33(7):152-156. |
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| Authors: | Chen Yilun Zhan Xijuan Zhan Lei |
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| Affiliation: | College of Food Science and Engineering, Shandong Agricultural University, Taian 271018,China |
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| Abstract: | The paper mainly studied effects of gas storage with chilling on the quality of persimmon by pretreatment. The change for weight lose rate、 acerbity、rigidity、soluble matters and browning. As a result, fresh persimmon was disposed by 0.2% CaCl2 + 10h and 0.1% sodium sulfite +0.3% plant acid to restrain persimmon,s water、rigidity and browning resistance during the storage and keep the quality. |
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| Keywords: | pretreatment persimmon storage |
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