[1]左晓婷,郝庆,靳娟,等.烘干温度和时间对灰枣品质的影响[J].北方园艺,2024,(7):89-95.[doi:10.11937/bfyy.20233756]
　ZUO Xiaoting,HAO Qing,JIN Juan,et al.Effects of Drying Temperature and Time on Quality Characteristics of Ziziphus Jujuba ‘Huizao’[J].Northern Horticulture,2024,(7):89-95.[doi:10.11937/bfyy.20233756]
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烘干温度和时间对灰枣品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2024年7 页码: 89-95 栏目: 出版日期: 2024-04-15
Title:
Effects of Drying Temperature and Time on Quality Characteristics of Ziziphus Jujuba ‘Huizao’
文章编号:
1001-0009(2024)07-0089-07
作者:
左晓婷1; 郝庆2; 靳娟2; 孙玉芳3
（1.新疆农业大学 园艺学院，新疆 乌鲁木齐 830091；2.新疆农业科学院 园艺作物研究所,农业部新疆地区果树科学观测实验站，新疆 乌鲁木齐 830091；3.新疆农业大学 生命与科学学院，新疆 乌鲁木齐 830091）
Author(s):
ZUO Xiaoting1; HAO Qing2 ; JIN Juan2; SUN Yufang3
(1.College of Horticulture，Xinjiang Agricultural University，Urumqi，Xinjiang 830091；2.Institute of Horticultural Crops，Xinjiang Academy of Agricultural Sciences/Xinjiang Fruit Science Observation and Experiment Station，Ministry of Agriculture，Urumqi，Xinjiang 830091；3.College of Life and Science，Xinjiang Agricultural University，Urumqi，Xinjiang 830091)
关键词:
灰枣; 烘干时间; 烘干温度; 硬度
Keywords:
Ziziphus Jujuba ‘Huizao’; drying time; drying temperature; hardness
分类号:
S 665.1
DOI:
10.11937/bfyy.20233756
文献标志码:
A
摘要:
以灰枣为试材，运用主成分和相关性分析方法，研究了不同干燥温度、不同干燥时间下灰枣外观品质及内在品质等相关指标的变化规律，以期为灰枣热风干燥提供参考依据。结果表明：1）随着烘干温度升高和时间的延长，灰枣还原糖、蔗糖、纤维素和淀粉含量在升高，但灰枣硬度、内聚性呈先下降再上升趋势，灰枣弹性呈先上升再下降再上升趋势。2）在温度为75 ℃下烘干时间为8 h处理下，灰枣的还原糖、蔗糖、纤维素、淀粉含量较高，灰枣的硬度、弹性达到最大值。
Abstract:
Taking Ziziphus jujuba,the changes of appearance quality and internal quality of jujube ash under different drying temperature and drying time were studied by principal component and correlation analysis method.The results showed that,1) With the extension of drying temperature and time,the contents of reducing sugar,sucrose,cellulose and starch increased,but the hardness and cohesion of Ziziphus jujuba showed a trend of decreasing and increasing.The elasticity of Ziziphus jujuba showed a trend of first increasing,then decreasing,and then increasing again.2) Under a drying time of 8 hours at a temperature of 75 ℃,the content of reducing sugar,sucrose,cellulose,and starch in Ziziphus jujuba was relatively high,and the hardness and elasticity of Ziziphus jujuba reached their maximum values.

参考文献/References:

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备注/Memo

第一作者简介：左晓婷（1995-），女，硕士研究生，研究方向为枣树栽培与育种。E-mail:1638509524@qq.com.责任作者:孙玉芳（1988-），女，博士，讲师，现主要从事逆境植物生理及分子生物学等研究工作。E-mail:526947588@qq.com.基金项目：国家重点研发计划资助项目(2021YFD1000404)；现代农业产业技术体系专项资金资助项目(CARS-30)；中央引导地方科技发展专项资金资助项目；国家桃产业体系枣南疆综合试验站资助项目（CARS-30ZZ-19）。收稿日期：2023-11-01

更新日期/Last Update: 2024-05-10