摘要
以新疆哈密瓜为研究对象,对哈密瓜进行采后热水处理,测定贮藏中哈密瓜的过氧化物酶(POD)活性、呼吸强度、细胞膜透性、可溶性固形物、硬度。结果表明:50、55、60℃热水处理能够提高哈密瓜呼吸高峰的到来,提高哈密瓜的可溶性固形物,保持果实较高的硬度,提高果实POD活性。且以55℃和60℃热水处理效果最显著。
The Hami melon treated by heated water was studied in this paper. The peroxidase act2ivity, respiration rate, membrane permeability, total soluble solids （TSS） and hardness of Hami melon were assayed. The results showed that the heat treatment at 50 ℃, 55 ℃ or 60 ℃ on Hami melon can enhance the respiration peak, increase the total soluble solids （TSS）, keep the higher hardness, and increase the peroxidase activity. The heat treatment at 55 ℃ or 60 ℃ shows significant difference in comparison with control.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期491-494,共4页
Food Science
基金
石河子大学自然科学基金项目(RCZX200536)
关键词
热处理
哈密瓜
贮藏特性
heat treatment
hami melon
storage characteristic
