摘要
用光学显微镜对冻融蜜饯工艺预处理（盐腌、脱盐、冻结、解冻即融化）的芙蓉李果及不同糖浓度（０％、１５％、３０％、４５％、６０％）冻融处理后的李果的细胞组织结构进行观察，发现盐腌果和脱盐果细胞萎缩、胞壁皱曲、细胞质壁分离明显；经过冻融处理的果实细胞组织结构被破坏；细胞向外渗透失水所表现的质壁分离与细胞形体的皱缩和糖处理浓度成正相关。
Cell tissue structures of Prunus salicina Lindl. cv. Furong fruits freezing and unfreezing fruit preserves which were pre-treated technological process,i.e.,salting, de-salting, freezing and unfreezing,were observed by microscope; the fruits which were freezed and unfreezed with various syrup concentration treatment(0 %,15%,30%,45 %,60%) were observed too.Salting and de-salting brought about cells of the fruits shriveled,cell wall folded,cell plasmolysis apparently.Cell tissue structures of fruits with freezing and unfreezing treatment were damaged.Cell plasmolysis, cell form folded which water osmosed from endocellular to intercellular,were significanily correlated with syrup concentration treatment.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1995年第4期6-11,共6页
Food and Fermentation Industries
基金
福建省教委科学基金
关键词
李果
冻融
蜜饯
工艺
预处理
Prunus fruit,Freezing and Unfreezing, Preserved fruit
