文章摘要
韩双双,张鹏,薛友林,李江阔,张玲.脱涩方法对三种成熟度磨盘柿货架品质的影响[J].包装工程,2019,40(5):1-8.
HAN Shuang-shuang,ZHANG Peng,XUE You-lin,LI Jiang-kuo,ZHANG Ling.Effects of Deastringent Methods on Shelf Quality of Mopan Persimmon in Three Maturities.Packaging Engineering,2019,40(5):1-8.
脱涩方法对三种成熟度磨盘柿货架品质的影响
Effects of Deastringent Methods on Shelf Quality of Mopan Persimmon in Three Maturities
投稿时间:2019-01-23  修订日期:2019-03-10
DOI:10.19554/j.cnki.1001-3563.2019.05.001
中文关键词: 磨盘柿  脱涩  成熟度  货架期  果实品质  挥发性成分
英文关键词: Mopan persimmon  deastringency  maturity stages  shelf life  fruit quality  volatile substances
基金项目:国家重点研发计划(2018YFD0401303);广西科技基地和人才专项(桂科AD17129011)
作者单位
韩双双 1.辽宁大学 轻型产业学院沈阳 110036 
张鹏 2.国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室天津 300384 
薛友林 1.辽宁大学 轻型产业学院沈阳 110036 
李江阔 2.国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室天津 300384 
张玲 2.国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室天津 300384 
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中文摘要:
      目的 为了探讨真空包装脱涩和干冰脱涩方法对不同成熟度磨盘柿的脱涩效果和货架品质的影响。方法 以北京房山3种成熟度(7成、8成、9成)磨盘柿为实验材料,在常温下采用真空脱涩和干冰脱涩等2种方法进行柿果脱涩,研究不同脱涩方法对3种磨盘柿可溶性单宁的影响和脱涩后货架期间果实营养品质、呼吸强度、硬度、色泽和挥发性成分的变化规律。结果 真空包装脱涩处理7成、8成、9成熟柿果的脱涩时间分别为144,72,60 h,而干冰处理7成、8成、9成熟柿果的脱涩时间分别为48,24,24 h。随着成熟度的增加,果实硬度、脱涩时间逐渐降低,但可溶性固形物含量逐渐升高。7成熟柿果的挥发性成分变化速率较8成、9成熟柿果变化快。另外,3种柿果脱涩前Vc含量均高于脱涩后,干冰脱涩时间较真空脱涩时间快,且有效延缓了脱涩后果实硬度的降低。8成熟柿果果实色泽鲜艳,果实硬度和可溶性固形物含量在货架期变化较小。结论 干冰脱涩8成熟柿果常温货架品质较优。
英文摘要:
      The work aims to investigate the effects of vacuum packaging and dry-ice deastringency on deastringency result and shelf quality of Mopan persimmon in three different maturity stages. Mopan persimmon in three kinds of maturity stages (7, 8, 9) in Beijing Fangshan were used as test materials. At the ambient temperature, vacuum packaging and dry-ice deastringency were carried on Mopan persimmon to study the effects of soluble tannins on Mopan persimmon in three maturity stages and the changes of nutrient quality, respiratory intensity, hardness, color and volatile components of fruits during shelf life. Persimmon at maturity stage 7,8 and 9 were completely de-astringent treated by vacuum treatment for 144, 72 and 60 h, but completely de-astringent treated by dry-ice for 48, 24 and 24 h. With the increase of maturity, the fruit firmness and deastringency time decreased gradually, but the soluble solid content gradually increased. The rate of change of volatile components of persimmon fruit in maturity stage 7 changed faster than that of fruit in maturity stage 8 and 9 persimmon. In addition, the content of VC before deastringency of three kinds of persimmon was higher than that after deastringency. The time of deastringency by dry-ice was faster than that by vacuum treatment, and dry-ice method effectively delayed the decline of fruit hardness after deastringency. The persimmon fruit in maturity stage 8 is bright, and the hardness and soluble solid content changed little during the shelf life. The dry-ice treatment has the best effect on the quality of the Mopan persimmon in maturity stage 8.
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