高 佳,朱永清,罗芳耀,贺红宇,袁怀瑜.贮藏温度对鲜切金艳猕猴桃片货架品质的影响[J].保鲜与加工,2019,19(6):1~7 |
贮藏温度对鲜切金艳猕猴桃片货架品质的影响 |
Effect of Storage Temperature on Shelf-life Quality of Fresh-cut Jinyan Kiwifruit Slices |
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DOI: |
中文关键词: 鲜切 猕猴桃片 货架 温度 品质 |
英文关键词:fresh-cut kiwifruit slices shelf life temperature quality |
基金项目:四川省农业科学院青年基金(2013QNJJ-022) |
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中文摘要: |
以鲜切金艳(Actinidia chinensis × Actinidia eriantha,黄肉型品种)猕猴桃片为试材,研究了4种贮藏温度(1、5、10、20 ℃)对包装后猕猴桃片货架期内贮藏品质的影响。结果表明,在本试验条件下,贮藏温度对鲜切金艳猕猴桃片包装袋内气体成分、色差L*和b*值、组织相对电导率、可溶性固形物含量、总体感官、菌落总数、霉菌和酵母数量具有显著影响(P<0.05)。1、5、10、20 ℃条件下,鲜切猕猴桃片的货架期分别为13、10、3、1 d;其中,1 ℃和5 ℃条件下贮藏10 d内鲜切金艳猕猴桃片外观和营养品质指标保持良好,各测定指标间差异不显著。 |
英文摘要: |
The effect of 4 storage temperatures(1 ℃, 5 ℃, 10 ℃ and 20 ℃) on the storage quality of packaged fresh-cut ‘Jinyan’(Actinidia chinensis × Actinidia eriantha, yellow flesh variety) kiwifruit slices during shelf life was investigated. Results indicated that storage temperature significantly(P<0.05) affected package headspace gas composition, color difference L*, b*, tissue relative conductivity, soluble solids content(SSC), sensory attributes, total aerobic plate count, and total molds and yeasts count, under the tested package configuration and storage condition. The shelf life of fresh-cut kiwifruit slices was 13, 10, 3 and 1 day at 1, 5, 10 and 20 ℃, respectively. The appearance and nutritional quality of fresh-cut kiwifruit slices remained good during 10 days of storage at 1 ℃ and 5 ℃, and there was no significant difference among the measured indexes. |
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