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食品研究与开发:2024,45(6):85-89
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热风微波耦合干燥结合H2O2熏蒸对不同贮藏条件下冬枣品质的影响
(1.新疆农垦科学院,新疆 石河子 832000;2.新疆农业科学院吐鲁番农业科学研究所,新疆 吐鲁番 838099;3.石河子质量与计量检测所,新疆 石河子 832000)
Influence of Coupled Drying with Hot Air and Microwave Combined with H2O2 Fumigation for Quality of Winter Jujube under Different Storage Conditions
(1.Xinjiang Academy of Agricultural Reclamation Sciences,Shihezi 832000,Xinjiang,China;2.Turpan Agricultural Science Research Institute of Xinjiang Academy of Agricultural Sciences,Turpan 838099,Xinjiang,China;3.Shihezi Quality and Measurement Institute,Shihezi 832000,Xinjiang,China)
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投稿时间:2022-12-02    
中文摘要: 为探究热风微波耦合干燥结合过氧化氢(H2O2)熏蒸对不同贮藏条件下绿糖心冬枣品质的影响,以绿糖心冬枣为研究对象,果实干燥前采用5% H2O2 熏蒸10 min,利用热风微波耦合干燥设备对果实进行干燥,采用纳米聚乙烯微孔保鲜膜对其包装。分别在室温、保鲜库(0 ℃)和精准相温库(0 ℃)中贮藏300 d,每隔60 d 测定一次冬枣的各项生理指标,分析绿糖心冬枣在贮藏期间品质变化的规律。结果表明,热风微波耦合干燥结合H2O2 熏蒸处理的冬枣,保鲜库、精准相温库贮藏与室温贮藏相比,可较好抑制冬枣的瘪枣率和失重率,延缓冬枣的可溶性固形物、抗坏血酸、可滴定酸和总酚含量的下降速率。与保鲜库及室温贮藏冬枣相比,精准相温库贮藏能够有效阻止果实营养成分的流失,最大限度地保持果实的贮藏品质。
中文关键词: 绿糖心冬枣  过氧化氢  干燥  贮藏方式  品质
Abstract:To investigate the influence of coupled drying with hot air and microwave combined with H2O2 fumigation on the quality of green and sweet winter jujube under different storage conditions,green and sweet winter jujube from the 50th regiment was taken as the research object.Before fruit drying,5% H2O2 fumigation was carried out for 10 minutes,and the fruit was dried by using coupled drying equipment of hot air and microwave.Nano polyethylene microporous preservation film was used for packaging.The winter jujube was stored at room temperature,in fresh-keeping storehouse(0 ℃),and in precise phase temperature storehouse(0 ℃)for 300 days,and the physiological indicators were measured every 60 days to analyze the quality changes of the green and sweet winter jujube during storage.The results showed that the winter jujube treated with coupled drying with hot air and microwave combined with H2O2 fumigation had a lower withering rate and weight loss rate when stored in a fresh-keeping storehouse and a precise phase temperature storehouse compared with that stored at room temperature.The decreasing rate of soluble solids,ascorbic acid,titratable acid,and total phenolic content in winter jujube was delayed.Compared with fresh-keeping storehouse or room temperature,precise phase temperature storage could effectively prevent the loss of nutritional components in winter jujube and maximize the quality preservation of the fruits.
文章编号:202406012     中图分类号:    文献标志码:
基金项目:兵团创新科技人才计划项目(2021CB029);兵团英才青年项目(2023-2025);枣质量安全与加工保鲜项目(CARS-30-5-04);新疆兵团红枣质量安全关键危害因子风险评估(BTNA2023);兵团富硒土壤区农产品重金属风险评估项目
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