摘要
“新丹4号”黄瓜分别选用33、37、42℃三个温度和对照(20℃),处理24h后,进行低温冷藏,对低温贮藏过程中贮藏黄瓜冷害指数、呼吸速率、膜渗透率、丙二醛的含量、硬度以及叶绿素的含量、可滴定酸(TA)、可溶性固形物(TSS)和VC的含量的变化趋势进行了研究,研究表明热处理可以抑制低温贮藏中黄瓜冷害的发生和膜渗透率的上升,减少丙二醛的积累,维持黄瓜的品质;并对贮藏过程中黄瓜品质和生理指标的相关关系进行了分析;37℃处理明显效果好于33℃和42℃。
The'NO.4Xindan'cucumbers were treated with 33?37?42℃for 24h respectively;then was stored in2℃.The respiration rate,chilling i njury index,membrane electric conductivity,fresh hardness,weight lo ss and malondialehyde(MDA)content,chlorophyll content,titr atable acid(TA)and total soluble solids(TSS)were as-sayed in storage.The results showed that heat treatment could inhibit th e occurrence and development of CI,maintain stability of membrane,retard the increasing of membrane electric conductivity and MDAcontent,an d maintain good quality of cucumber.T he coefficient of correlation of quality and physiological indexes were ana-lyzed for low temperature storage of cucumber.The treatment of 37℃was th e best method of hot treatments for inhibiting cold injury.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第1期131-135,共5页
Food Science
基金
北京市自然科学基金项目(6002003)
关键词
热处理
黄瓜
冷害
生理变化
贮藏
cucumber
heat treatment
chilling injury
physiological change
