摘要
近年来随着人民饮食结构的改善及对健康的关注,红枣产品的需求日益增加,红枣产业蓬勃发展,但红枣随贮藏期延长本身营养极易损失、贮藏条件不当也会产生酸味和哈喇子味。本文综述了红枣贮藏过程中感官品质、营养品质、挥发性成分和功能性成分的变化规律,以期为红枣贮藏与货架期品质控制提供技术参考。
In recent years,with the improvement of people’s dietary structure and attention to health,the demand for red date products has been increasing,and the red date industry has been able to flourish.However,with the extension of storage period,red dates are prone to nutrient loss,and improper storage conditions can also produce sour and halac flavors.This article reviewed the changes in sensory quality,nutritional quality,volatile constituent and functional component during the storage process of red dates,to provide participation in the storage and shelf life quality control of red dates.
作者
李俊茜
宋烨
肖珑扬
刘雪梅
赵鑫玉
刘贵东
闫新焕
LI Junxi;SONG Ye;XIAO Longyang;LIU Xuemei;ZHAO Xinyu;LIU Guidong;YAN Xinhuan*(Jinan Fruit Research Institute,China Supply and Marketing Cooperatives,Jinan 250200,China;Shandong Agriculture and Engineering University,Zibo 255300,China;Zhongtai Futures Company Limited,Jinan 250001,China)
出处
《中国果菜》
2024年第6期1-5,15,共6页
China Fruit & Vegetable
基金
泰山学者青年专家项目(tsqn202211273)。
关键词
红枣
感官品质
营养品质
挥发性成分
功能性成分
Jujube
sensory quality
nutritional quality
volatile constituent
functional component
