冷水预冷对芒果贮藏品质的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 314-317.

冷水预冷对芒果贮藏品质的影响

李健1，王友升1，曹建康2，姜微波2,*

1. 北京工商大学食品学院，北京市食品风味化学重点实验室，食品添加剂与配料北京高等学校工程研究中心 2. 中国农业大学食品科学与营养工程学院

收稿日期:2012-03-22 修回日期:2012-07-12 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 李健 E-mail:foodcau@yahoo.com.cn

Effect of Hydrocooling on Quality of Mango Fruits

Received:2012-03-22 Revised:2012-07-12 Online:2012-08-25 Published:2012-09-07

摘要/Abstract

摘要： 绿熟芒果于0℃冷却水中预冷10min后，贮藏于13℃冷库中，研究冷水预冷对芒果品质的影响。实验显示，冷水预冷能延缓芒果贮藏期间果实硬度的下降，抑制果实失水率的增加和后熟转黄，对果实可溶性固形物含量的保持也有一定作用。但冷水预冷增加了芒果贮藏期间病害的发生。

关键词: 芒果, 预冷, 品质

Abstract: Mango fruits were subjected to hydrocooling treatment at 0 ℃ and then stored at 13 ℃ and relative humidity (RH) of 85%－90%. The results indicated that hydrocooling treatment retarded the decrease of fruit firmness, delayed weight loss and reduced yellow index, and also maintained the soluble solid content (SSC). However, hydrocooling treatment could result in an increase in the occurrence of storage diseases.

Key words: mango fruits, hydrocooling treatment, quality

中图分类号:

TS255.1

李健1，王友升1，曹建康2，姜微波2,*. 冷水预冷对芒果贮藏品质的影响[J]. 食品科学, 2012, 33(16): 314-317.

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