食品科学 ›› 1999, Vol. 20 ›› Issue (3): 58-61.
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冯彤, 于新, 庞杰, 张百超
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FENG Tong, Yu-Xin, PANG Jie, ZHANG Bai-Chao
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摘要： 以海洋皇马铃型白果（GinkgobilobaL．）为对象，研究了石灰浸泡法、阳光曝晒法、热风干燥法、SO2熏蒸法、漂白粉液漂洗法等对贮藏效果及贮藏生理的影响；对贮藏期间白果细胞膜透性、α-淀粉酶活性、β-淀粉酶活性、浮水率、硬化率、霉变率、失重率等进行了测定;结果表明：SO2熏蒸法最为合适。
关键词: 白果, 漂白, 保鲜, 生理
Abstract: The effects of ginkgo seeds bleached with different ways (sun shine, calcareous water, bleaching powder hot air, SO2) and stored at room temperature were studid.Respiration intensity, α-and β-amylase activities, cell membrane permeability, percentage of desiccation mildew, floating and weight loss were also measured.The experiment showed that blesching with SO2 is an optimal storage.
Key words: Ginkgo seed, Bleaching ways, Storage Physiology
冯彤, 于新, 庞杰, 张百超. 白果贮前漂白处理的保鲜效应及生理机制研究[J]. 食品科学, 1999, 20(3): 58-61.
FENG Tong, Yu-Xin, PANG Jie, ZHANG Bai-Chao. [J]. FOOD SCIENCE, 1999, 20(3): 58-61.
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