热水处理对冬枣贮藏效果的影响

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。

Study on Hot-water Treatment in Storage of Dongzao Jujube Fruit

The effects of hot-water treatment on quality and respiration intensity of 'dongzao' jujube fruit during storage were studied.Results showed that fruit immersed in hot-water for several minutes could control the decay and keep the respiration at lower level than that of CK.Hot-water treatment well kept firmness and vitamin C content,inhibited the increasing of ethanol and acetaldehyde content during storage.The appropriate temperature and time are 45℃6 minutes、50℃4 minutes、50℃6 minutes.The difference was significant in good fruit rate: hot-water treatment were 45%、59%、82% after 60d at 0℃,while the CK was only 7%.