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研究了热处理对梨枣果实冷藏效果和品质的影响。结果表明:热处理后梨枣在5±1℃下贮藏时多聚半乳糖醛酸酶(PG)活性及可溶性果胶明显低于对照;而原果胶、好果率、软果率、维生素C含量则高于对照。热处理对果实可溶性固形物和有机酸含量影响不大。42℃热处理1h效果较好。
The effects of heat treatment on the cold storage and fruit quality of Li jujube fruit were studied. The results showed that the polygalacturonase (PG) activity and soluble pectin in the stored jujube at 5 ± 1 ℃ after heat treatment were significantly lower than those in the control; while the original pectin, good fruit rate, soft fruit rate, vitamin C Content is higher than the control. Heat treatment had little effect on the content of soluble solids and organic acids in fruit. 42 ℃ heat treatment 1h better.