摘要
：将茄子分别用３０、３５、４０、４５℃经２４ｈ加热预处理后，在１℃冷藏１５ｄ。结果表明：加热预处理抑制了茄子的呼吸速率，减缓了总酚类物质含量的下降以及由于冷害引起的电解质渗漏率增加，有效地抑制了茄子在低温贮藏时所出现的果皮凹陷、果肉及种子的褐变等冷害症状，其中以 ４５℃处理 ２４ｈ后的效果最明显。
The effect of heat pretreatment (30℃ 、5℃ 、40℃ 、45℃,24h)on reducing chilling injury (CI) of eggplant fruits stored at 1℃ for 15 days was studied .The results indicated that heat treatment inhibited the respiratory: rate of eggplant fruits, delayed the chilling-induced increase of electrolyte leakage rate and retarded the decrease of total Phenolic content.Development of browning symptoms of CI, in both pitting seeds and flesh of eggplant fruits was inhibited by heat treatment especially in the treatment at 45℃.4h.while the control fruits resulted in severe CI It was suggested that the condition of heat pretreatment at 45℃.24h was significantly effective in Leducing CI of eggplant fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第3期63-66,共4页
Food Science
关键词
加热预处理
茄子
冷害
低温贮藏
Heat pretreatment
Eggplant fruits
Chilling injury
