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Position: Home > Articles > Effect of Thermal Treatment on Qualities of Strawberry as Fresh Fruit Journal of Anhui Agricultural Sciences 2005,33 (1) 106-107

热烫漂洗对鲜食草莓品质的影响

作  者:
黄训端;何家庆;姚芳芳;柴冰清;余晓峰
单  位:
安徽省进出口检验检疫局;合肥工业大学农产品生物化工教育部重点实验室;安徽大学生命科学学院
关键词:
草莓;热烫;品质;过氧化物酶
摘  要:
以“丰香”草莓为材料 ,采取水浴热烫方法 ,研究了不同温度处理对草莓品质的影响。结果表明 :草莓是典型的热敏性果类 ,随热烫温度上升 ,其外观品质和营养品质均呈下降趋势。除受温度影响外 ,草莓过氧化物酶 (POD)相当耐热 ,温度升高 ,其活性增加 ,并在高温时保持较高活性 ,成为破坏草莓品质的重要因素。综合生化指标检测和感官评判结果 ,热烫漂洗草莓在 60℃不宜超过 10min。
译  名:
Effect of Thermal Treatment on Qualities of Strawberry as Fresh Fruit
作  者:
HUANG Xun-duan et al (Key Laboratory of Bio-process, Ministry of Education, HFUT,Hefei,Anhui 230069)
关键词:
Strawberry; Thermal treatment; Qualities; POD
摘  要:
The“Fengxiang” strawberry, as experimental material, was used to study the effect of thermal treatment on fresh fruit qualities.The results showed that strawberry was sensitive to heat. With the temperature increasing, both sensory and nutrient qualities were decreasing. As to mechanism, besides temperature effect, POD, a heat hardiness enzyme that was more active with temperature up, was a important factor affecting the quality of fruit. According to the experimental results, thermal treatment to strawberry could not exceed 10 minutes at 60℃。

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