摘要
研究了3种不同成熟度的草莓经不同预冷条件(温度和时间)处理后,室温放置,草莓品质的变化情况。结果显示:经预冷处理后,草莓硬度提高,口感、外观品质也得到明显改善;未熟果预冷处理后Brix值比对照区低,成熟果预冷处理后Brix值比对照区高。
The effects of pre-cooling temperature and time on the qualities of strawberries with different maturity levels were investigated in this research. The results showed that pre-cooling treatment induced an increase in the hardness of the strawberries. In addition to, taste scores and appearance scores also rose after pre-cooling treatment. Brix values of the pre-cooled strawberries from imperfect maturity were lower than those of untreated group. On the contrary, Brix values of the pre-cooled strawberries from full maturity were higher than those of untreated group.
出处
《食品科技》
CAS
北大核心
2004年第8期77-81,共5页
Food Science and Technology
关键词
草莓
成熟度
预冷
品质
strawberries
maturity
pre-cooling
quality
