CHEN Jia-li,JIANG Xi,MUTALIPU·Mirewuti.Effect of Heated Treatment on Storage Quality of Ziziphus jujuba cv. Junzao[J].Northern Horticulture,2014,38(08):115-118.
热处理对骏枣贮藏品质的影响
- Title:
- Effect of Heated Treatment on Storage Quality of Ziziphus jujuba cv. Junzao
- 文章编号:
- 1001-0009(2014)08-0115-04
- Keywords:
- heated treatment; Ziziphus jujuba cv.Junzao; storage; quality
- 分类号:
- S 665.1
- 文献标志码:
- A
- 摘要:
- 以骏枣为试材，以未做热处理的骏枣为对照，分别采用40、45、50、55、60℃热水对骏枣进行热处理并置于（5±1）℃下贮藏，以研究热处理对骏枣贮藏品质的影响。结果表明：适宜的热水处理可以延缓果实的衰老，保持其风味，抑制生理和病理伤害，延长骏枣贮藏保鲜期和提高贮藏品质；热水处理的骏枣失水率和呼吸强度呈先增加后下降的变化趋势，硬度、有机酸含量和维生素C含量均呈下降的趋势；60℃热水处理能显著提高骏枣果实品质，抑制腐烂发生，提高好果率，延长骏枣的贮藏时间。
- Abstract:
- Using Ziziphus jujuba cv. Junzao as experimental material,with non-treated hot water as control, Ziziphus jujuba cv. Junzao was treated by hot water of 40,45,50,55,60℃ respectively and then stored at (5±1)℃，the effects of heat treatment on storage quality of Ziziphus jujuba cv.Junzao were studied.The results showed that the appropriate hot-water treatment could delay fruit softening，keep its flavor，inhibit injury of physiology and pathology，prolong storage period and raise jujube storage quality.Along with the storage time was prolonged，the water loss rate and the respiratory intensity increased first then decreased,the fruit firmness，organic acid and vitamin C content of Ziziphus jujuba cv.Junzao showed a descending trend.hot-water treatment of 60℃ could improve significantly the fruit quality of Ziziphus jujuba cv.Junzao，and inhibit decay incidence，fine fruit rate was improved，the storage time was increased.
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备注/Memo
第一作者简介：陈加利（1979-），男，硕士，讲师，现主要从事经济林生理生态等研究工作。E-mail：99234902@qq.com.