| 热处理对黄瓜冷藏期间保鲜效果的影响 |
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| 引用本文： | 杨绍兰.热处理对黄瓜冷藏期间保鲜效果的影响[J].长江蔬菜,2009(2):49-51. |
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| 作者姓名： | 杨绍兰 |
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| 作者单位： | 青岛农业大学园林园艺学院,山东青岛266109 |
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| 摘 要： | 以“叶三”黄瓜为试材，分别采用37℃和20℃（对照）处理24h，随后置于0℃下贮藏，测定了贮藏过程中的果实硬度、失重率、相对电导率，VC和总酸含量等生理生化指标。研究结果表明，热处理可减少低温贮藏期间瓜体水分的散失，保持较高的硬度，延缓黄瓜相对电导率的上升，维持细胞膜完整性，减轻黄瓜的低温贮藏冷害。
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| 关 键 词： | 黄瓜 冷害 热处理 贮藏 |
Effects of Heat Treatment on Quality of Cucumber Storaged at Low Temperature |
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| YANG Shaolan.Effects of Heat Treatment on Quality of Cucumber Storaged at Low Temperature[J].Journal of Changjiang Vegetables,2009(2):49-51. |
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| Authors: | YANG Shaolan |
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| Institution: | YANG Shaolan |
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| Abstract: | ＂Yesan＂ cucumber were used in this trail, and were treated with 37℃ and 20℃ （CK） respectively before stored at 0℃. During the storage, the fruit firmness, weight-loss rate, relative conductivity, VC content, and total acid content were measured. The results showed that heat treatment could reduce the fruit water loss and maintain high fruit firmness. And the increasing of relative conductivity were also delayed, resulted in alleviating the chilling injury during the storage at low temperature. |
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| Keywords: | Cucumber Chilling injury Heat treatment Storage |
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