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Position: Home > Articles > Study on the main fresh-keeping technique point of Dog-head jujube Science and Technology of Food Industry 2010 (4) 333-335+345

狗头枣贮藏保鲜关键技术研究

作  者：
宫文学;张有林;于月英
单  位：
陕西师范大学食品工程与营养科学学院
关键词：
狗头枣;保鲜技术;TBZ
摘  要：
狗头枣是陕北地区优良鲜食枣品种,但采后易腐烂变质。本文研究了噻苯咪唑(TBZ)粉剂熏蒸、噻苯咪唑(TBZ)乳剂浸果、1-甲基环丙烯(1-MCP)熏蒸、羧甲基纤维素钠(CMC)涂膜、壳聚糖(CH)涂膜及对照(CK)六种处理对狗头枣贮藏期间生理变化的影响及保鲜效果。结果表明:TBZ粉剂熏蒸处理的狗头枣贮藏效果好,该处理可使多聚半乳糖醛酸酶(PG)、多酚氧化酶(PPO)的活性受到抑制,过氧化氢酶(CAT)的活性得到较好的维持,能使枣果含酸量下降速率和还原糖含量变化减慢,较好地保持枣果硬度和VC含量,贮藏80d,好果率为94.7%。
译  名：
Study on the main fresh-keeping technique point of Dog-head jujube
作  者：
GONG Wen-xue,ZHANG You-lin,YU Yue-ying(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710062,China)
关键词：
Dog-head jujube;fresh-keeping technology;TBZ
摘  要：
Dog-head jujube is excellent in jujube varieties,which is from the Northern Shaanxi. But the qualities of Dog-head jujube were easily dropped in postharvest senescence course. The physiological changes and fresh-keeping effect of Dog-head jujube under different treatments were studied. The treatments were:thiabendazole(TBZ) powder fumigation,thiabendazole(TBZ) emulsion immersed,1-methylcyclopropene (1-MCP) fumigation,CMC coating,chitosan coating and CK. The results indicated that TBZ powder fumigating was effective. It could significantly inhibit the activities of polygalacturonase(PG) and peroxidase(POD),was useful for reserving the activity of catalase(CAT),it could also alleviate the decrease rate of acid content and change of reducing sugar content,the hardness and VC descended gradually,storage of 80 days. The ratio of good fruit touched to 94.7%.

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