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为了获得冬枣冰温贮藏后最适的出库方式和货架条件,以冰温贮藏60d的冬枣为实验材料,研究了阶段升温的出库方式对冬枣货架期感官品质与生理生化指标的影响。实验结果表明:阶段升温处理可明显提高冬枣货架期的好果率,降低冬枣软化变红,减少枣果的Vc损失,保持了冬枣过氧化氢酶(CAT)的活性,抑制过氧化物酶(POD)活性的升高。在出库第8天,保鲜柜货架实验B的冬枣的硬度为18.6kg/cm2,而其对照CK-B的为17.07kg/cm2;常温货架实验的C的冬枣的硬度为14.84kg/cm2,而其对照CK-C的为13.34kg/cm2。这说明阶段升温处理增强了冬枣对环境的适应性,其中保鲜柜的阶段升温的出库方式更有利于延缓冬枣的衰老,对冬枣的保鲜效果更佳。
In order to obtain the optimal storage mode and shelving conditions of winter jujube after ice-cold storage, the jujube with 60-day ice-cold storage was used as experimental material to study the effects of phase-out warming on the sensory quality and physiological and biochemical indexes of jujube. The experimental results showed that the stage heating treatment could significantly improve the good fruit yield of winter jujube, reduce the reddening of winter jujube, reduce the Vc loss of jujube, maintain the activity of catalase (CAT), inhibit the activity of peroxidase POD) activity. On the eighth day of storage, the jujube hardness of shelf B in fresh-keeping cabinet was 18.6kg / cm2 and that of CK-B was 17.07kg / cm2. The hardness of winter jujube at C was 14.84kg / cm2 at room temperature, While its control CK-C was 13.34 kg / cm2. This shows that the stage of heating treatment to enhance the adaptability of jujube environment, of which the cabinet heating phase out of the way more conducive to delay jujube’s aging, jujube preservation better.