WANG Qiong,CHU Lijun,WANG Min,et al.Effect of Heating Treatment on Ready-to-eat Pomegranate Arils Processed After Long-term Storage[J].Northern Horticulture,2016,40(01):106-110.[doi:10.11937/bfyy.201601028]
热水处理对鲜切石榴籽粒贮藏品质、抗氧化能力及微生物变化的影响
- Title:
- Effect of Heating Treatment on Ready-to-eat Pomegranate Arils Processed After Long-term Storage
- Keywords:
- heating treatment; ready-to-eat pomegranate seeds; storage
- 文献标志码:
- A
- 摘要:
- 以石榴为试材，采用热处理法，研究了不同处理条件对保鲜期间鲜切石榴籽粒贮藏品质、抗氧化能力及微生物变化的影响。结果表明：鲜切石榴籽粒经过40℃ 10 min、45℃ 6 min、50℃ 4 min的热处理，其中50℃ 4 min的热处理能够提高石榴籽粒可溶性固形物含量，减轻石榴籽粒贮藏期间的质量损失，提高石榴籽粒的抗氧化活性，抑制霉菌酵母的生长繁殖，使得石榴籽粒保持较好的感官品质，延缓石榴籽粒的衰老进程。
- Abstract:
- Taking pomegranate as test materials，the effect of heating treatment on ready-to-eat pomegranate seeds was investigated.The results showed that heating treatment (50℃ 4 min) improved the vlaues of pH and SSC，maintained a significantly lower relative weight loss rate，improved the antioxidant activity and reduced the mould.Thus，heating treatment (50℃ 4 min) maintained good quality of pomegranate seeds.
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备注/Memo
第一作者简介：王琼（1991-），女，硕士研究生，研究方向为果蔬贮藏与加工。E-mail：wangqiong187@139.com.责任作者：寇莉萍（1972-），女，博士，副教授，研究方向为果蔬贮藏与加工。E-mail：kouliping@nwsuaf.edu.cn.