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据《中国果蔬》2012年第1期《热和钙处理冬枣贮藏试验》(作者李宁等)报道,以“沾化冬枣”为试材,研究了45℃热水、氯化钙2%溶液、45℃氯化钙2%溶液对冬枣贮藏的影响。结果表明,45℃热水、氯化钙2%溶液、45℃2%氯化钙溶液处理后在(0±1)℃贮藏均可保持冬枣贮藏品质,有效地抑制了贮藏期冬枣呼吸跃变,保持了冬枣可滴定酸、可溶性固形物含量、果实硬度、维生素C含量,显著抑制了冬枣贮藏期腐烂率和转红指数的升高,其中以2%氯化钙溶液45℃热水浸果6分钟
According to “Chinese fruits and vegetables” 2012 the first period “heat and calcium processing jujube storage test” (the author Li Ning, etc.) reported to “Zhanhuadongzao ” as the test material, studied 45 ℃ hot water, calcium chloride 2% Effect of 45% Calcium Chloride 2% Solution on the Storage of Winter Jujube. The results showed that the storage quality of jujube could be maintained at (0 ± 1) ℃ after 45 ℃ hot water, 2% calcium chloride solution and 45 ℃ 2% calcium chloride solution, which effectively inhibited the respiration of jujube , Maintain the jujube titratable acid, soluble solids content, fruit firmness, vitamin C content, significantly inhibited the winter jujube decay rate and turn red index increased, of which 2% calcium chloride solution 45 ℃ hot water immersion 6 minutes