摘要
[目的]寻找绿色、实用及廉价的无花果鲜果贮藏途径。[方法]以新鲜无花果为供试材料,分别采用热水处理、冷激处理及大蒜提取液处理等方法,研究其在4℃条件下的保鲜效果。[结果]各处理均能抑制无花果腐烂指数和丙二醛(MDA)含量的上升,延缓果实的可溶性固形物、可滴定酸及维生素C含量的下降。其中冷激处理1.5 h的保鲜效果明显优于其他各组处理。[结论]在不影响无花果果实品质的前提下,冷激处理1.5 h的保鲜效果最好,操作简便,是一种理想的无花果保鲜处理方法。
[Objective]The aim was to search for green,practical and low-cost storage way for Ficus carica L.[Method]Fresh figs were treated with different methods of hot-water treatment,cold-shock treatment and garlic extract,then the fresh keeping effect under 4 ℃ were studied.[Result]Different treatments could all inhibit the increase of rot index and malondialdehyde content,maintain higher contents of soluble solid,titratable acid and Vc.The effect of the treatment with cold shock at 0 ℃ for 1.5 h was significantly better than that of other treatments.[Conclusion]Under the premise of not influencing the quality of fig fruits,the fresh keeping effect of cold shock treatment for 1.5 h was the best,easy and sirnple to handle,it was an ideal storage way for fig.
出处
《安徽农业科学》
CAS
北大核心
2010年第34期19575-19576,19660,共3页
Journal of Anhui Agricultural Sciences
关键词
无花果
热水处理
冷激处理
大蒜提取液
贮藏效果
Fig
Hot-water treatment
Cold shock treatment
Garlic extract
Storage effect
