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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (5): 479-482.

• 食品 营养 检测 安全 • 上一篇    下一篇

CO2处理对货架期‘磨盘柿’品质的影响研究

胡云峰 张珂 陈君然 崔翰元 刘维维   

  • 收稿日期:2010-07-22 修回日期:2010-08-24 出版日期:2011-03-05 发布日期:2011-03-05

Study on the Infection of Diospyros kaki ‘Mopan’ Quality by Carbon Dioxide

  • Received:2010-07-22 Revised:2010-08-24 Online:2011-03-05 Published:2011-03-05

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摘要：

以‘磨盘柿’为试材，研究90%浓度的CO2气体处理10~12 h对‘磨盘柿’货架期间柿果果胶、硬度、可溶性固形物、Vc、可溶性单宁、可溶性滴定酸等指标变化的影响。结果表明，CO2处理可促进‘磨盘柿’果实货架期间果胶含量、硬度、Vc含量、单宁含量的降低，可溶性固形物、可滴定酸保持稳定；CO2处理后的‘磨盘柿’果实在21天的常温货架下能保持硬脆而且完成脱涩。

关键词: 能值指标, 能值指标, 生态经济系统, 河北省, 可持续发展

Abstract:

In the experiment, we chose Diospyros kaki ‘Mopan’ as stuff. The 90% concentration CO2 was used to treat the material. We periodically observed and analyzed the changes of weightlessness, pectin content, firmness of fruit, soluble solids, Vc, tannin, titratable acid and so on. The result showed that the treatment of CO2 can make Diospyros kaki ‘Mopan’ fruit the promotion of pectin content, firmness of fruit, Vc and tannin decreased during shelf life, soluble solids, as well as titratable chemical acids can keep stable. Carbon dioxide treated Diospyros kaki ‘Mopan’ fruit could keep its hardness and crispness on shelves of room temperature within 21 days.