热处理方式对冬枣货架期品质的影响Effect of Heat Treatment Methods on the Quality of Dongzao Jujube Shelf Life
曹志敏;高飞;张平;
摘要(Abstract)：
通过不同温度热水处理和不同时间热蒸汽处理,研究了热处理方式对冬枣货架期品质的影响。结果表明:53℃热水处理6 m in效果最好,不仅延缓冬枣衰老,保持其风味,抑制生理和病理伤害,还可降低腐烂指数、软化率和失水率等。
关键词(KeyWords)： 热激;冬枣;货架期;品质
基金项目(Foundation): 天津市重点基金项目资助(033803811)
作者(Author): 曹志敏;高飞;张平;
Email:
DOI: 10.16318/j.cnki.hbnykx.2007.05.022
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