| 超声波处理后柿果品质和果肉显微结构的变化 |
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| 引用本文： | 王静,韩涛,李丽萍,李学文,高哲.超声波处理后柿果品质和果肉显微结构的变化[J].北京农学院学报,2005,20(4):50-53. |
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| 作者姓名： | 王静 韩涛 李丽萍 李学文 高哲 |
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| 作者单位： | 北京农学院食品科学系,北京,102206;新疆农业大学 |
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| 基金项目： | 北京市教委科研项目
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北京市市属市管高校人才强教计划 |
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| 摘 要： | 采用强度为50 kHz的超声波处理涩柿,处理时间分别为1、5、10、20、25、30 min(输出功率为200 W)和1 min(强)、10 min(强)(输出功率为250 W),研究果实在冷藏期间(1±1)℃,70 d的品质和显微结构变化情况。结果表明,超声波处理1、5、10 min(输出功率为200 W)的果实腐烂率较低,果肉硬度下降缓慢、果肉细胞形状较为完整,总体保鲜效果较好。
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| 关 键 词： | 超声波 柿果 品质 显微结构 |
| 文章编号： | 1002-3186(2005)04-0050-04 |
| 收稿时间： | 2005-08-03 |
| 修稿时间： | 2005-10-11 |
Effect of Ultrasound Wave Treatment on the Persimmon Quality and Micro-Structure during Storage |
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| WANG Jing,HAN Tao,LI Li-ping,LI Xue-wen,GAO Zhe.Effect of Ultrasound Wave Treatment on the Persimmon Quality and Micro-Structure during Storage[J].Journal of Beijing Agricultural College,2005,20(4):50-53. |
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| Authors: | WANG Jing HAN Tao LI Li-ping LI Xue-wen GAO Zhe |
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| Abstract: | Persimmon fruit was treated by ultrasound wave for 1 min,5 min,10 min,20 min、25 min,30 min with the power of the ultrasound in 200 W or 1 min,10 min in 250 W,quality changes and cell micro-structure of persimmon fruit during cold storage(1±1 ℃,70 d) were investigated.It showed that the rotten rate were lower than that of control in treated fruits with 1 min,5 min,10 min in 200 W and the flesh firmness declined slowly and the fruit cell micro-structure kept well. |
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| Keywords: | ultrasound wave persimmon quality cell structure |
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