WEI Wen-wen,BAN Zhao-jun,FENG Jian-hua,et al.Effects of Heat Treatment on Quality of Lycium barbarum Druit During Storage[J].Northern Horticulture,2013,37(10):124-126.
热处理对‘宁杞4号’鲜食枸杞果实冷藏品质的影响
- Title:
- Effects of Heat Treatment on Quality of Lycium barbarum Druit During Storage
- 文章编号:
- 1001-0009(2013)10-0124-03
- Keywords:
- ; Lycium barbarum; heat treantment; storage; quality
- 分类号:
- S 609；S 567.1+9
- 文献标志码:
- A
- 摘要:
- 以‘宁杞4号’枸杞为试材，研究了热处理对鲜食枸杞冷藏品质的影响。结果表明：热处理可显著降低枸杞果实的腐烂率；保持维生素C含量;抑制枸杞果实贮藏末期色泽、果柄、果皮和汁液变化等感官品质的下降;但对可溶性固形物含量、可滴定酸含量和果实香气的影响不显著。
- 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.
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备注/Memo
第一作者简介：魏雯雯(1985-)，女，山东临朐人，硕士，研究实习员，研究方向为果蔬采后品质。E-mail：flying200807@163.com.
责任作者：冯建华(1960-)，女，山东昌邑人，本科，研究员，现主要从事果蔬冷链物流贮藏保鲜等研究工作。E-mail:jhfeng123456@163.com.
基金项目：国家“十二五”科技支撑计划资助项目(2012BAD38B02)；农业部科技成果转化资金资助项目(2011GB24420002)。
收稿日期：2013-01-21