食品科学 ›› 2003, Vol. 24 ›› Issue (10): 150-153.
• 包装贮运 • 上一篇 下一篇
宗亦臣, 王贵喜, 冯双庆
出版日期:
发布日期:
ZONG Yi-Chen, WANG Gui-Xi, FENG Shuang-Qing
Online:
Published:
摘要: 研究了不同气体组合条件下,冬枣0℃下100d的贮藏效果。结果表明,气调有利于冬枣贮藏,适宜的气体环境能够明显防止冬枣的褐变与腐烂,保持果实的营养成分,减轻冬枣果实中乙醇的积累。冬枣贮藏的最佳气体成分O2为12%~15%,CO2为0。
关键词: 冬枣, 气调贮藏
Abstract: Experiments were carried out with the jujube fruit variety Dongzao. The results showed that when O2 and CO2 wascontrolled at 12%~15% and 0 respectively, Dongzao jujube had a best quality after 100 days storage at 0℃. This treatment couldcontrol the fruit browning and reduce decay. It also could keep the nutrition of Dongzao jujube fruit and mitigate the injury ofethanol.
Key words: Dongzao jujube, controlled atmosphere storage
宗亦臣, 王贵喜, 冯双庆. 冬枣气调贮藏试验初报[J]. 食品科学, 2003, 24(10): 150-153.
ZONG Yi-Chen, WANG Gui-Xi, FENG Shuang-Qing. Study on Controlled Atmosphere Storage of “Dongzao ”Dates[J]. FOOD SCIENCE, 2003, 24(10): 150-153.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2003/V24/I10/150