摘要
试验以新鲜柿果为原料,采用液藏、冷藏、冻藏和冷+气藏4种贮藏方法,研究了鲜柿果在贮藏过程中的涩度、硬度、呼吸强度、可溶性固形物含量的变化和抑制褐变的方法。结果表明:鲜柿采用0.1%亚硫酸钠+0.3%植酸处理后,然后用冷藏+气藏方法,推迟了柿果的呼吸跃变,有效的抑制PPO的活性,从而抑制柿果在贮藏过程中褐变的发生和保持柿果原有品质。
The paper mainly studied four storing method for fresh persimmon-dipping, chilling, freezing or by chilling with some gas. The changes for acerbity, rigidity, soluble and controlling method for browning were studied. As a result, fresh persimmon is disposed by 0.1% sodium sulfite and 0.3 % phytic acid, then stored by chilling with gas. This method can restrain PPO sactivity and keep inhered quality.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第7期161-164,共4页
Food and Fermentation Industries
关键词
柿果
贮藏
褐变
persimmon, storage, browning
