| 热处理对袋装草莓果保鲜效果的影响 |
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| 引用本文： | 耿胜荣,张艳芬,顾振新,段颖,陈培琦,刘安虎,邱永新. 热处理对袋装草莓果保鲜效果的影响[J]. 食品与发酵工业, 2004, 30(6): 139-141 |
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| 作者姓名： | 耿胜荣 张艳芬 顾振新 段颖 陈培琦 刘安虎 邱永新 |
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| 作者单位： | 1. 南京农业大学食品科技学院,南京,210095
2. 连云港市东海果汁有限公司,连云港,222300 |
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| 基金项目： | 江苏省“十五”重点科技攻关项目资助 (No BE2 0 0 2 32 2 ) |
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| 摘 要： | 研究了袋装草莓果经 40℃热处理后在室温 ( 2 2± 2 )℃贮藏过程中呼吸强度和化学成分的变化。结果表明 ,热处理可降低草莓果贮藏期间的腐烂率和减少抗坏血酸、还原糖和有机酸含量的损失。以热处理 3 0min的效果最明显 ,且对草莓呼吸的刺激作用最小
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| 关 键 词： | 草莓 热处理 保鲜效果 |
| 修稿时间： | 2004-01-05 |
Effect of Heat Treatment and Packaging on Storage Qualities of Strawberry |
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| Geng Shengrong Zhang Yanfen Gu Zhenxin Duan Ying Chen Peiqi Liu Anhu Qiu Yongxin. Effect of Heat Treatment and Packaging on Storage Qualities of Strawberry[J]. Food and Fermentation Industries, 2004, 30(6): 139-141 |
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| Authors: | Geng Shengrong Zhang Yanfen Gu Zhenxin Duan Ying Chen Peiqi Liu Anhu Qiu Yongxin |
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| Affiliation: | Geng Shengrong 1 Zhang Yanfen 1 Gu Zhenxin 1 Duan Ying 1 Chen Peiqi 2 Liu Anhu 2 Qiu Yongxin 2 1 |
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| Abstract: | Packaged strawberry was being heated at 40℃ from 20 to 40?min in oven and then stored under (22±2)℃ over 4 days, and respiration, chemical index and so on were recorded Combining packaging and heat could restrain the development of decay, hold back the decrease of vitamin C,organic acid and soluble solid The effect of 30?min heat treatment was best |
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| Keywords: | strawberry heat treatment storage quality |
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