作　　者： ; ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品工业科技》 2010年第5期324-326,338,共4页

摘　　要： 研究了温度和湿度对沙糖桔贮藏过程中的失重率、可溶性固形物含量、维生素C含量、可滴定酸含量、呼吸速率和感官品质的影响。实验得出在温度7℃和10℃,湿度85%和90%的贮藏条件下,沙糖桔的失重率、可溶性固形物含量、维生素C含量和可滴定酸含量的变化速度较缓慢,储藏10d后,呼吸速率显著下降并维持在较低水平,实验结束时,沙糖桔的外观、色泽和风味仍然接近新鲜状态。 The effects of temperature and humidity on the weight loss,soluble solids content,vitamin C content,titratable acid content,respiration rate and sensory quality of Shatang orange in the storage were studied. The experiments in temperature 7℃and 10℃,humidity 85% and 90%,which were the optimal storage conditions showed that the weight loss,soluble solids content,vitamin C content,titratable acid content of Shatang orange changed more slowly than those in other experiment conditions. After 10 days of storage,by optimal conditions,the respiratory rate decreased significantly and remained at a relatively low level,and at the end of the experiment,the appearance,color and flavor of Shatang orange were still close to the fresh state.

关 键 词： 沙糖桔 温度 湿度 保鲜

领　　域： [轻工技术与工程] [轻工技术与工程]