学术
摘 要:
以翠冠梨果实为试材,研究了38℃、20 min,46℃、15 min和55℃、10 min热水处理后货架期间理化指标的变化。结果表明,适度的热水处理可以抑制果实呼吸,维持果实细胞膜的完整性,延缓果实软化和品质劣变,且对黑皮病有较好的防治效果,而55℃、10 min热水处理会使果实产生热伤害。综合分析,所有处理中以38℃、20 min热水处理翠冠梨果实的货架期品质较好。[著者文摘]
文章出处:
《江西农业大学学报》-2007年29卷5期 -727-731页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1000-2286（2007）05-0727-05
Effect of Heat Treatment on Shelf-life Quality of ＇Cuiguan＇ Pears
YAN Zhi-mei, YANG Qing-song, LIN Jing, LI Xiao-gang,SHENG Bao-long, CHANG You-hong（Horticultural Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China）
Abstract:
The fruit of ‘Cuiguan＇ pear was treated with 38 ℃,20min,46 ℃ ,15 min and 55 ℃, 10rain hot-water treatments to study the effect on physiological and biochemical changes at ambient emperature （25±1）℃.The results indicated that proper hot-water treatment could inhibit the respiration rate, maintain the integrity of the cell membrane, delay softening of the fruit, control the decay of quality, and inhibit the black skin disease, on the contrary, the 55 ℃ ,10 min hot-water treatment caused injury sympotome on the fruit. Synthetical analysis showed that the quality of the fruit treated with 38 ℃,20min hot-water was the best during shelf storage.[著者文摘]
Key words:
heat treatment; pear; quality; shelf-life
基金资助:
江苏省科技攻关项目（BE2005307）
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