FU Tan,LU Xiao-xiang,LI Jiang-kuo.The Freezing Point Temperature of ‘Dongzao’ Jujube and the Selection of Freezing Point Regulator[J].Northern Horticulture,2012,36(16):155-158.
冬枣冰点及其冰点调节剂的筛选
- Title:
- The Freezing Point Temperature of ‘Dongzao’ Jujube and the Selection of Freezing Point Regulator
- 文章编号:
- 1001-0009(2012)16-0155-04
- Keywords:
- ‘Dongzao’ jujube; freezing point; freezing point regulator
- 分类号:
- TS 201.1
- 文献标志码:
- A
- 摘要:
- 研究了不同成熟度冬枣的冰点以及冰点调节剂对冬枣冰点的影响。结果表明：冬枣（白熟期）的冰点是-2.70℃；冬枣的冰点与其可溶性固形物含量之间呈良好的负相关关系，回归方程为y=-0.1567x+0.6561；氯化钙是较好的冰点调节剂，当冬枣用3%的氯化钙处理30 min后，可以使冬枣的冰点由-2.70℃降低到-3.20℃。表明冬枣的冰点是可调的，适宜的调节剂可以使冬枣的冰点有较大幅度的降低。
- Abstract:
- In this experiment，the freezing point of different maturity ‘Dongzao’ jujube was determined and the influence of different freezing point regulator was measured.The results showed that the freezing point of ‘Dongzao’ jujube (white ripe stage) was -2.70℃；the regression equation of ‘Dongzao’ jujube’s freezing point temperature and soluble solids was y=-0.1567x+0.6561.Calcium chloride was a good freezing point regulator，when ‘Dongzao’ jujube was processed with 3% calcium chloride 30 min，the freezing point of ‘Dongzao’ was decreased from -2.70℃ to -3.20℃.Therefore，the freezing point of ‘Dongzao’ jujube could be regulated，the freezing point could be greatly reduced by appropriate regulator.
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备注/Memo
第一作者简介：付坦（1987-），女，在读硕士，研究方向为农产品加工与贮藏。E-mail：anxinle.cool @163.com.