本文已被：浏览 6045次 下载 3932次
投稿时间：2016-09-03
投稿时间：2016-09-03
中文摘要: 针对贮藏温度波动不同，保鲜效果差异大的难题，以新鲜樱桃番茄为试材，将其放置于 4 个不同温度波动 [（5±1）、（5±0.3）、（5±0.1）、（5±0.05） ℃]的环境中，每隔 3 天测定指标。结果表明温度波动为±0.05 ℃时，明显提高了果 实硬度、降低呼吸速率及质量损失率，各项指标显著优于其他贮藏，另扫描电子显微镜（SEM）观察得出温度波动越 小，伤害症状明显延迟出现。
Abstract:Aiming at the problem that storage effect is poor because of the different temperature fluctuation of storage environment. Fresh cherry tomato was used as material to study the effect of four different temperature fluctuations [（5±1），（5±0.3），（5±0.1），（5±0.05） ℃] on storage index every 3 days. The results showed that the hardness of fruit was increased and the rate of respiration and mass loss were significantly decreased when the temperature fluctuation was ±0.05 ℃， the indexes were significantly better than other temperature fluctuation of storage. SEM observed that the smaller the temperature fluctuations， the delay of the occurrence of injury symp－ toms.
文章编号：201711044 中图分类号： 文献标志码：A
基金项目:国家科技支撑计划（2015BAD16B00）；“十二五”农村领域国家科技计划（2015BAD19B02）
| Author Name | Affiliation |
| LIU Jia， QIAO Li-ping， LI Xi-hong*， LIU Xia | School of Food Engineering and Biological Technology， Tianjin University of Science and Technology， Tianjin 300457， China |
引用文本：
津ICP备20000603号-1