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The Freezing Point Temperature of ‘Dongzao’ Jujube and the Selection of Freezing Point Regulator(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年16期
Page:
155-158
Research Field:
Publishing date:

Info

Title:
The Freezing Point Temperature of ‘Dongzao’ Jujube and the Selection of Freezing Point Regulator
Author(s):
FU Tan1; LU Xiao-xiang1; LI Jiang-kuo2
1.College of Biotechnology and Food Science，Tianjin University of Commerce，Tianjin 300134;
2.National Engineering and Technology Research Center for Preservation of Agricultural Products，Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products，Tianjin 300384
Keywords:
‘Dongzao’ jujube; freezing point; freezing point regulator
PACS:
TS 201.1
DOI:
-
Abstract:
In this experiment，the freezing point of different maturity ‘Dongzao’ jujube was determined and the influence of different freezing point regulator was measured.The results showed that the freezing point of ‘Dongzao’ jujube (white ripe stage) was -2.70℃；the regression equation of ‘Dongzao’ jujube’s freezing point temperature and soluble solids was y=-0.1567x+0.6561.Calcium chloride was a good freezing point regulator，when ‘Dongzao’ jujube was processed with 3% calcium chloride 30 min，the freezing point of ‘Dongzao’ was decreased from -2.70℃ to -3.20℃.Therefore，the freezing point of ‘Dongzao’ jujube could be regulated，the freezing point could be greatly reduced by appropriate regulator.

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Last Update: 2014-08-28