文献类型：期刊文献

中文题名：温度和处理方式对余甘子果理化性质影响

英文题名：Effects of Temperature and Treatment on Physicochemical Properties of Phyllanthus emblica L.

作者：宋国彬[1] 郑华[1] 冯颖[1] 张雯雯[1] 李坤[1] 徐涓[1] 涂行浩[1] 张弘[1]

第一作者：宋国彬

机构：[1]中国林业科学研究院资源昆虫研究所、国家林业局特色森林资源工程技术研究中心,云南昆明650224

年份：2014

卷号：27

期号：4

起止页码：514-520

中文期刊名：林业科学研究

外文期刊名：Forest Research

收录：CSTPCD;;Scopus;北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：国家科技支撑计划子课题(2012BAD36B03-03)

语种：中文

中文关键词：包装;预处理;温度;余甘子;理化性质

外文关键词：packaging; pretreatment; temperature; Phyllanthus emblica L. ; physicochemical property

分类号：S759.3

摘要：余甘子果实采收期长于多数水果,留树越冬落果率低,采后余甘子果实失重率、腐烂率高,容易发生褐变,所以果实的贮藏保鲜成为了余甘子加工行业的关键问题,试验选取包装、预处理方式以及贮藏温度对采后余甘子果进行贮藏工艺的研究。结果表明:冷激处理并且真空包装,贮藏温度为4℃条件下,余甘子果实的失重率为0,含水率保持在81.5%左右,贮藏时间达到70 d,理化性质变化较小,Vc和还原糖等营养成分得到较好保留,无胀袋现象,为余甘子果的贮藏提供理论参考。
Phyllanthus emblica L. has a longer harvest period than most of the other fruits and could be remained on the tree in winter, However, the post-harvested P. emblica suffers from high weight loss and rotting rate, and is easy to browning, so the storage of P. emblica is a key problem in processing industry. In this study, the storage of P. emblica was tested with different packaging, pretreatment and storage temperatures. The result showed that at the condition of cold shock treatment, vacuum packaging and stored at 4℃, the weight loss and water content of P. emblica were zero and 81.5 % respectively. The time of storage could be as long as 70 days, while the physicochemical properties of P. emblica changed little, and the nutrition comr^nn^rtt h ~ X;~ ~..I