摘要
以冬枣果实为材料,用不同质量分数新鲜大蒜汁(0.3%、0.5%)处理冬枣,在(0±2)℃条件下贮藏,测定品质指标。结果表明:大蒜汁处理明显地改善果实的风味、色泽,提高果实感官品质、降低转红指数、腐烂率,抑制VC含量的损耗,延长冬枣的保质期,低温(0±2)℃与大蒜汁(0.5%)处理相结合,贮藏效果好,并能完成正常后熟。
The winter jujubes, which were treated with different conce-ntrations of the fresh garlic juice（0.3 %, 0.5 % ）and storaged at （0±2）℃, were applied. The result showed as following： the garlic juice significantly improved handling of the fruit flavor, color and enhanced the sensory quality of the berries,, reduced the rot rate, turning red index and the depletion of Vc content. It could prolong the pres-ervation time of wimer jujubes, so could keep the winter jujubes fresh.The interaction between garlic juice treatment （0.5 %） and low temperature （0±2）℃ had good effect.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期124-125,共2页
Food Research and Development
基金
2004年山西高校科技研究开发项目(20041246)
关键词
大蒜
冬枣
贮藏品质
garlic
winter jujube
storag quality
