文献类型：期刊文献

中文题名：不同热处理方式对冬枣货架期品质的影响

英文题名：Effect of Different Hot Treatments on Quality of 'Dongzao'Jujube (zizyphus Jujube Mill.) Fruit During Shelf-life

作者：李鹏霞[1] 樊金拴[2] 王贵禧[1]

第一作者：李鹏霞

机构：[1]中国林业科学研究院林业研究所;[2]西北农林科技大学林学院

年份：2004

卷号：4

期号：1

起止页码：17-19

中文期刊名：保鲜与加工

外文期刊名：Storage and Process

收录：CSTPCD

基金：国家"十五"科技攻关项目(2001BA501A09);国家计委专项基金(G01)

语种：中文

中文关键词：冬枣;热处理方式;货架期;果实品质;好果率;腐烂指数;转红指数;软化率;失水率

外文关键词：dongzao jujube ; hot treatment; fruit quality; shelf-life

分类号：S665.1

摘要：以山东沾化冬枣为试材,研究了不同热处理方式对冬枣货架期好果率、腐烂指数、转红指数、软化率、热伤害程度、失水率的影响。结果表明,在热空气、热蒸汽和热水3种热处理方式中,热水处理的效果最好,其最佳条件为50～55℃处理6～8min,能显著提高冬枣货架期品质,抑制腐烂指数、软化率、发酵率上升和好果率的下降,延长冬枣的货架寿命。但热水处理又促进了冬枣货架期转红指数的上升。
In order to prolong the shelf-life of 'Dongzao'jujube fruit, the effects of hot treatments were studied. The result showed that the best means of hot treatment was hot-water among three kind of hot-treatments: hot-dry air, hot-wet air and hot-water. Fruits were immersed in 50～55 ℃ hot-water for 6～8 min which can improve the fruit quality dramatically and inhibit the changes of index of rotting, sound fruit rate, softening rate, hurt of hot-treatment and water loss significantly during shelf storage. But hot-water treatments enhance the index of red fruit rate of 'Dongzao'.