包装材料对阿克苏灰枣贮藏品质的影响
- Title:
- Influence of the Packing Materials on Storage Quality of Aksu Ash Jujube
- 文章编号:
- 1001-0009(2013)17-0139-03
- Keywords:
- packing materials; Aksu ash jujube; storage quality
- 分类号:
- S 665.1
- 文献标志码:
- A
- 摘要:
- 以新疆维吾尔自治区阿克苏地区灰枣为试材，研究了在低温冷藏条件下不同包装材料对阿克苏灰枣贮藏品质的影响。结果表明：在低温冷藏状态下，不经任何处理的灰枣果实失去鲜食品质速度快，用包装材料处理可以较好的保持灰枣果实的感观品质和营养品质；在枣专用保鲜袋、食品保鲜袋和普通食品塑料袋3种包装中，枣专用保鲜袋包装降低了阿克苏灰枣冷藏时的腐烂指数，较好地保持果实的硬度、维生素C含量、可溶性固形物含量和可滴定酸含量，更有利于保持阿克苏灰枣的外观品质和营养品质，延长货架期。
- Abstract:
- Taking ash jujube in the Xinjiang Uygur Autonomous Region as the experimental material,the influence of different packing materials on the quality of Aksu ash jujube was studied.The results showed that under the condition of low temperature storage,ash jujube without any processing lost fresh quality rapidly.But if used the packing material,the jujube could maintain the sensory quality and nutritional quality preferable;in the three kinds of packaging with special freshness food protection package,protection package and ordinary protection package,using special jujube freshness protection package could effectively reduce the Aksu ash jujube’s rotting index during refrigeration,keep the fruit hardness,the content of vitamin C,soluble solids and titratable acid better,and more conducive to keep Aksu ash jujube’s appearance quality and nutritional quality and prolong the shelf life.
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备注/Memo
作者简介：徐雅玲（1964-），女，陕西蓝田人，本科，副教授，现主要从事园艺植物的教学与科研工作。
基金项目：新疆维吾尔自治区高校科研计划青年培育基金资助项目（XJEDU2009S104）。
收稿日期：2013-04-09