摘要
以新鲜白肉火龙果为试材,研究了不同贮藏温度对贮藏期间火龙果的失重率、可溶性固形物、总糖、可滴定酸及Vc含量的影响。结果表明,不同贮藏温度下,火龙果果实的失重率均呈上升趋势,可溶性固形物、总糖、可滴定酸和Vc含量均呈下降趋势;当贮藏温度为(3±0.5)℃时,可减缓火龙果贮藏期间的失重和失水萎蔫,减少可溶性固形物、总糖、可滴定酸及Vc的损失,有利于延长火龙果的贮藏保鲜期。综合火龙果果实贮藏后的各项品质指标,(3±0.5)℃为火龙果的适宜贮藏温度。
The effects of storage temperature on the qualities such as weight loss, content of soluble solid, total sugar, titratable acid and Vc of pitaya were studied during storage. The results showed that the weight loss rate increased and the content of soluble solid, total sugar, titratable acid and Vc of pitaya were on a delining curve. Storage temperature at（3 ± 0.5 ） ℃ could mitigate rapid weight loss and decay, reduce decreasing of soluble solids, total sugar, titratable acid and Vc during the whole storage period, which pro- longed the freshness period of pitaya. The optimal storage temperature was selected to be （3 ± 0.5 ） ℃ acording to comprehensive assessment of storage effects.
出处
《亚热带农业研究》
2013年第3期162-166,共5页
Subtropical Agriculture Research
关键词
火龙果
贮藏温度
贮藏品质
pitaya
storage temperature
storage quality
