| 温度对余甘子采后贮藏期间感官及营养品质的影响 |
| |
| 引用本文： | 张福平,;王惠敏,;郑道序,;詹潮安,;林文欢.温度对余甘子采后贮藏期间感官及营养品质的影响[J].广西农业科学,2014(7):1248-1252. |
| |
| 作者姓名： | 张福平 ;王惠敏 ;郑道序 ;詹潮安 ;林文欢 |
| |
| 作者单位： | [1]韩山师范学院生物学系,广东潮州521041; [2]汕头市林业科学研究所,广东汕头515000 |
| |
| 基金项目： | 广东省科技计划项目（2012A020200001） |
| |
| 摘 要： | 目的]探讨贮藏温度对余甘子果实采后贮藏期间感官及营养品质的影响,为其贮藏保鲜提供理论依据.方法]将余甘子果实分别置于5、10、15℃及室温条件下贮藏,测定果实的失重率、好果率及可溶性固形物、维生素C（Vc）、蛋白质和有机酸含量.结果]贮藏温度对余甘子果实贮藏期间感官及营养品质影响的优劣表现顺序为：5℃＞10℃＞15℃＞室温;余甘子果实贮藏至12d,其水分、可溶性固形物、Vc、蛋白质和有机酸损失均以5℃贮藏的最小;5℃贮藏能使余甘子果实贮藏期延长6～9 d.结论]低温贮藏能有效延缓采后余甘子果实感官及营养品质的下降,延长贮藏期,且以5℃贮藏保鲜效果最佳.
|
| 关 键 词： | 余甘子 贮藏 温度 感官品质 营养品质 |
Effects of storage temperature on sensory and nutritional quality of Phyllanthus emblica fruit during storage |
| |
| Institution: | ZHANG Fu-ping, WANG Hui-min, ZHENG Dao-xu, ZHAN Chao-an, LIN Wen-huan (1Department of Biology, Hanshan Normal University, Chaozhou, Guangdong 521041, China; 2Shantou Forestry Science Institute, Shantou, Guangdong 515000, China) |
| |
| Abstract: | Objective]Effects of storage temperature on sensory and nutritional quality of Phyllanthus emblica fruit during postharvest storage were studied to provide theoretical references for its storage and preservation.Method]The weight loss rate,good fruit rate,the contents of total soluble solids,vitamin C,protein and total acid of Phyllanthus emblica fruit stored at 5 ℃,10 ℃,15 ℃ and room temperature were determined.Result]The sensory and nutritional quality sequence of Phyllanthus emblica fruit during postharvest storage from finer to poorer in turn was 5 ℃ ＞10 ℃＞15 ℃＞ room temperature.After 12 days of storage,the loss of contents of water,total soluble solids,vitamin C,protein and total acid of Phyllanthus emblica fruit storage at 5 ℃ was the minimum.The storage life of Phyllanthus emblica fruit at 5℃ could be prolonged by 6-9 days.Conclusion]When stored at low temperature,the sensory and nutritional quality of Phyllanthus emblica fruit can be effectively maintained with prolonged storage period.The preservation effect is the best at the storage temperature of 5 ℃. |
| |
| Keywords: | Phyllanthus emblica storage temperature sensory quality nutritional quality |
| 本文献已被 维普 等数据库收录！ |
|
