热处理对冬枣冷藏期间品质的影响

摘要

以冬枣为试材,研究了不同温度(45,50,55℃)热处理对冬枣冷藏期间品质的影响.结果表明,热处理保持了冬枣的硬度和Vc含量,抑制了果实腐烂率的增加,增大了果实的失质量率,对果实的呼吸强度和可溶性固形物含量影响不大.%The influence of different temperatures (45,50,55 X,) heat treatments on quality of Dongzao jujube during cold storage was studied. The results showed that the heat treatment kept flesh hardness and vitamin C content, inhibited increase of fruit decay rate and increased the rate of weight loss. The influence of the heat treatment on soluble solids and respiratory intensity was not so obvious.