摘要
脱壳后的栗仁与带壳板栗不同,呼吸强度明显增加,耐贮性下降,在常温下30d腐烂率达10%～13%,褐变率为15%～18%,并出现了发芽现象。本研究利用保鲜剂,在低温下结合硅窗袋气调贮藏,使栗仁在2个月内保持较好的贮藏效果,不发芽,腐烂率≤3%,褐变率≤2%;两种保鲜液在0℃低温下保鲜效果没有差异,但在常温下A液比B液效果好。
Chestnut kernel with higher respiration rate than that of chestnut fruit reflected its more difficulty in preservation.The rot rate was 10% to 35%, and the browning rate was 15% to 18%,after stored at room temperature for 30 days.By using of plastic bag with Si window with “fresh keeping solution” under 0℃, the chestnut kernel could be stored for 60 days, and the quality was commercially acceptable.Different “fresh keeping solutions” reflected the same results under 0℃, but they have different results when preserved under ambient temperature, solution A which contained TBZ was better.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第S1期71-73,共3页
Science and Technology of Food Industry
关键词
板栗
栗仁
保鲜剂
气调贮藏
chestnut kernel
CA storage
fresh respiration
