|Table of Contents|

Effects of Heat Treatment on Quality of Lycium barbarum  Druit During Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年10期
Page:
124-126
Research Field:
Publishing date:

Info

Title:
Effects of Heat Treatment on Quality of Lycium barbarum  Druit During Storage
Author(s):
WEI Wen-wen; BAN Zhao-jun; FENG Jian-hua; WANG Rui-qing; XU Xin-ming; JIA Lian-wen
Jinan Fruit Research Institute，China Supply and Marketing Cooperatives，Jinan，Shandong 250014
Keywords:
 ; Lycium barbarum; heat treantment; storage; quality
PACS:
S 609；S 567.1+9
DOI:
-
Abstract:
Taking ‘Ningqi No.4’ as material，the effects of heat treatment on quality of fresh Lycium barbarum fruit during storage at (1±0.5)℃were investigated.The results showed that heat treatment decreased the decay incidence of the fruit from 46.4% to 34.9%，maintained the vatimin C content，inhibited the decline of color，stalk，skin and juice condition，while had no significant effect on soluble solids content，titratable acidity and sensory aroma.

References:

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Last Update: 2014-08-15