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当前位置: 首页 > 文章 > 热处理对库车小白杏贮藏品质的影响 新疆农业大学学报 2010,33 (3) 234-239
Position: Home > Articles > Effects of Heated Treatment on Storage Quality of Kuqa Apricot Journal of Xinjiang Agricultural University 2010,33 (3) 234-239

热处理对库车小白杏贮藏品质的影响

作  者：
王静;张辉;逢焕明;李景瑜;孙守文;郦道静
单  位：
新疆农业大学;新疆林业科学院
关键词：
热处理;库车小白杏;品质
摘  要：
以转色期库车小白杏为试验材料,用40,50,60℃热蒸汽对杏子分别进行30,40,50 min处理,对照为不用热蒸汽处理,共计10个处理,置0℃条件下冷藏,研究热处理对小白杏贮藏品质的影响。试验结果表明,热处理能减缓杏果在贮藏中水分的流失;抑制Vc含量的降低,其中60℃,30 min热处理抑制效果较好,贮藏结束时Vc含量为14.40 mg/100 g;热处理促进硬度下降,贮藏结束时,对照处理的硬度高于热处理果实硬度为1.06 kg/cm2;提高了固酸比,其中60℃,30 min热处理固酸比较高,为54.14,改善了转色期杏果风味;对叶绿素含量影响不明显。
译  名：
Effects of Heated Treatment on Storage Quality of Kuqa Apricot
作  者：
WANG Jing1,ZHANG Hui1,PANG Huan-ming1,LI Jing-yu1,SUN Shou-wen2,LI Dao-jing1(1.College of Food Sciences,Xinjiang Agricultural University,Urumqi 830052,China;2.Xinjiang Academy of Forestry Sciences,Urumqi 832000,China)
关键词：
heated treatment;Kuqa apricot;quality
摘  要：
The Kuqa apricots in color-switching period were used as experimental materials,which were treated by hot vapor of 40 ℃,50 ℃ and 60 ℃ for 30,40 and 50 minutes respectively;While CK was treated without hot vapor.There were 10 treatments altogether.The processed Kuqa apricots were stored under the temperature 0 ℃ in order to research the storage quality of apricots after heated treatment.The results showed that the heated treatment could slow down loss of water and vitamin C content.The treatment under the condition of 60 ℃ for 30 min had better effect.After such storage,content of vitamin C was 14.40 mg/100 g and hardness of the apricot fruit was declined by the heated treatment.At the end of the storage,hardness of that of CK was higher than that with other heated treatment by 1.06 kg/cm2,and the ratio of solid to acid was improved,among which the ratio of solid to acid of the apricot treated with heated temperature was slightly high(54.14),which improved the flavour of apricots in color-switching period,but the effect of heated treatment on chlorophyll content was not salient.

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