以鲜切荸荠为试材，通过保鲜液和热水水浴复合处理后，研究不同热处理温度与保鲜液结合对鲜切荸荠冷藏期间品质的影响。结果表明：1.5%的双乙酸钠与55益热处理结合的复合保鲜对延缓鲜切荸荠变黄的效果较好，而1.5%的双乙酸钠与65益热处理结合的复合保鲜更容易降低鲜切荸荠的失重率和腐烂率，且能有效维持可溶性固形物和维生素C的含量，但两者对维持可溶性蛋白的含量无明显效果。%The fresh cut water chestnut as the test material,through the fresh liquid and hot water bath compound treatment,the effects of different heat-treatment temperature and fresh-keeping solution on the quality of fresh-cut water chestnuts dur-ing cold storage were studied.The results show1.5%sodium diacetate and 55℃heat treatment combined with fresh preserva-tion of fresh cut water chestnuts on the yellowing effect is better,the 1.5%sodium diacetate combined with 65℃heat treatment combined with fresh preservation is more likely to reduce the weight loss rate of fresh cut water chestnuts and decay rate,and can effectively maintain the soluble solids and vitamin C content,but both had no significant effect on maintaining the soluble protein content.
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