| 不同冷藏温度对贡柑品质的影响 |
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| 引用本文： | 谢玉花,商飞飞,高友君,陈政,潘冬梅.不同冷藏温度对贡柑品质的影响[J].安徽农业科学,2016,44(17):111-113. |
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| 作者姓名： | 谢玉花 商飞飞 高友君 陈政 潘冬梅 |
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| 作者单位： | 贺州学院化学与生物工程学院,广西贺州,548299;贺州学院食品科学与工程技术研究院,广西贺州,548299 |
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| 基金项目： | 广西科学研究与技术开发计划项目(桂科合14251003)；广西高等学校科学研究项目( KY2015YB302)；贺州学院校级项目(2015ZZZK12)；贺州学院大学生项目(2014DXSZK03)。 |
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| 摘 要： | 目的]研究不同冷藏温度对贡柑品质的影响,为贡柑保鲜提供理论依据和技术参考。方法]采用0、4和8℃3个冷藏温度分别进行贮藏,研究贡柑可溶性固形物、可滴定酸、总糖和维生素C含量等营养指标及失重率、感官评价的变化。结果]贡柑在3个不同冷藏温度下,总体上显示温度越低营养指标越好。可溶性固形物含量总体变化范围在11.4%~13.5%;可滴定酸含量由0.46%上升到0.60%~0.65%;总糖含量总体均呈"S"型变化;维生素C含量变化趋势大致相同。温度越低,失重率越小,感官评价越好。结论]综合分析得出,0℃冷藏的贡柑保鲜效果较好,4和8℃冷藏效果次之。
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| 关 键 词： | 贡柑 冷藏 品质 保鲜 |
Effect of Different Refrigeration Temperature on Gonggan Quality |
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| Abstract: | Objective] The aim was to study effects of different refrigeration temperature on gonggan quality , to provide theoretical basis and technical reference for fresh keeping of gonggan. Method] The changes of soluble solids, titratable acid, total sugar and vitamin C content, weight loss rate and sensory evaluation of gonggan were studied under 0, 4, 8 ℃.Result] The results showed the lower the temperature, the better nutrition indicators.The soluble solids content was generally in the range of 11.4%-13.5%, the titratable acid content increased from 0.46% to 0.60%-0.65%, the total sugar content in general showed ‘S’ type change, the vitamin C content was substantially the same trends.The lower the temperature, the less weight loss, the better sensory evaluation.Conclusion] After a comprehensive 0 ℃ refrigerated preservation of gonggan was the best, 4 ℃ and 8 ℃ followed. |
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| Keywords: | Gonggan Refrigeration Quality Fresh keeping |
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