| 木枣低温贮藏过程中品质变化规律的研究 |
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| 引用本文： | 许牡丹,曾令军,刘红梅.木枣低温贮藏过程中品质变化规律的研究[J].西北轻工业学院学报,2009,27(6):43-46. |
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| 作者姓名： | 许牡丹 曾令军 刘红梅 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,陕西,西安,710021 |
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| 摘 要： | 研究了木枣在4℃、相对湿度95%的低温条件下贮藏期间贮藏品质的变化.实验结果表明木枣在贮藏60d软果率达到46.5%,有机酸含量较鲜枣上升了14.3%,总糖含量由22.4%下降至18.05%,Vc含量为298.56mg/100g,而乙醇含量则达到0.24%.
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| 关 键 词： | 木枣 低温 贮藏品质 |
STUDY OF CHANGES IN THE QUALITY OF MUZAO JUJUBE UNDER LOW TEMPERATURE |
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| XU Mu-dan,ZENG Ling-jun,LIU Hong-mei.STUDY OF CHANGES IN THE QUALITY OF MUZAO JUJUBE UNDER LOW TEMPERATURE[J].Journal of Northwest University of Light Industry,2009,27(6):43-46. |
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| Authors: | XU Mu-dan ZENG Ling-jun LIU Hong-mei |
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| Affiliation: | (School of Life Science and Technology,Shaanxi University of Science ＆ Technology,Xi＇an 710021,China) |
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| Abstract: | The study of changes in the quality of Muzao jujube under 4 ℃ temperature and 95% relative humidity has been carried out.The result shows that the soft rate of Muzao jujube was 46.5% at 60 d,organic acid content increased by 14.3% compared with fresh dates,the total sugar content decreased from 22.4% to 18.05%,Vc content was 298.56 mg/100 g,while the ethanol content was up to 0.24%. |
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| Keywords: | Muzao jujube storage under low temperature quality |
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