| 柿果减压贮藏试验研究 |
| |
| 引用本文： | 周拥军,郜海燕,陈文煊,陈杭君,杨剑婷,杨虎清. 柿果减压贮藏试验研究[J]. 食品科学, 2005, 26(11): 247-250 |
| |
| 作者姓名： | 周拥军 郜海燕 陈文煊 陈杭君 杨剑婷 杨虎清 |
| |
| 作者单位： | 浙江省农科院食品研究所,浙江,杭州,310021 |
| |
| 摘 要： | 研究了减压贮藏对柿果保鲜效果的影响，结果表明：减压贮藏能有效抑制了柿果的呼吸作用、果胶脂酶（PE）和多聚丰乳糖醛酸酶（PG）活性，延缓果实的软化，减慢了可溶性固形物含量的增加和VC的损失，但对柿果单宁含量的变化影响不大。其中50kPa是柿果较适宜的贮藏压力。
|
| 关 键 词： | 柿果 减压贮藏 生理生化 |
| 文章编号： | 1002-6630（2005）11-0247-04 |
| 收稿时间： | 2004-12-02 |
| 修稿时间： | 2004-12-02 |
Study on Hypobaric Storage of Persimmon Fruits |
| |
| ZHOU Yong-jun,GAO Hai-yan,CHEN Wen-xuan,CHEN Hang-jun,YANG Jian-ting,YANG Hu-qing. Study on Hypobaric Storage of Persimmon Fruits[J]. Food Science, 2005, 26(11): 247-250 |
| |
| Authors: | ZHOU Yong-jun GAO Hai-yan CHEN Wen-xuan CHEN Hang-jun YANG Jian-ting YANG Hu-qing |
| |
| Affiliation: | Food Institute of Zhejiang Academy of Agriculture Science, Hangzhou 310021 ,China |
| |
| Abstract: | The effect of hypobaric storage on persimmon fruits was studied. The result showed that hypobaric storage significantly inhibited the rate of respiration, and the pectinesterase and polygalacturonas activities, kept firmness, delayed the increase of soluble solids and the decrease of vitamin C, and also cut down the decomposing rate, but showed no significant effect on the tannin content. 50kPa was found as the optimum hypobaric pressure. |
| |
| Keywords: | persimmon fruits hypobaric storage physiological and biochemical |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
