[1]张雪峰.不同处理方法对切分哈密瓜保鲜效果的影响[J].黑龙江农业科学,2014,(07):111-113.
　ZHANG Xue-feng.Effect of Different Methods on Preservation for Freshcut Cantaloupe[J].HEILONGJIANG AGRICULTURAL SCIENCES,2014,(07):111-113.
点击复制

不同处理方法对切分哈密瓜保鲜效果的影响

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2014年07 页码: 111-113 栏目: 出版日期: 2014-07-10
Title:
Effect of Different Methods on Preservation for Freshcut Cantaloupe
文章编号:
1002-2767（2014）07-0111-03
作者:
张雪峰
辽宁省绿色食品发展中心，辽宁 沈阳 110032
Author(s):
ZHANG Xue-feng
Liaoning Green Food Development Centre,Shenyang，Liaoning 110032
关键词:
切分哈密瓜; 保鲜效果; 涂膜; 浸钙; 低温
Keywords:
freshcut cantaloupe; fresh preservation; coating; soaking calcium; low temperature
分类号:
S652.1
文献标志码:
A
摘要:
为探寻适宜的切分哈密瓜保鲜技术，保持切分哈密瓜原有风味，以切分哈密瓜皇后为试材，探讨了涂膜、浸钙和低温处理切分哈密瓜的保鲜效果。结果表明：浸钙处理能较好地抑制切分哈密瓜的透明化，0.2% CaCl2浸5 min的保鲜效果最好，贮存第7天透明率仍为15%，并能较好的保持切分哈密瓜的脆度。切分哈密瓜的最佳贮存温度是3℃，其在没有经防腐处理的条件下，仍有7 d的保质期。
Abstract:
In order to explore the suitable preservation technology for freshcut cantaloupe to keep its original flavor,taking cantaloupe variety Queen as test material，the preservation effect of coating，soaking calcium and low temperature were studied.The results showed that the soaking calcium could inhibit transparency of freshcut cantaloupe，the preservation effect of 0.2% CaCl2 soaking for 5 minutes was the best.After storing seven days the transparent rate was still 15% and had good crispness.The best storage temperature of freshcut cantaloupe was 3℃，the shelf life was seven days without preservative treatments.

参考文献/References:

[1]邓方明，尹华，邓银正.香柚瓣贮藏保鲜技术研究[J].食品科学，2002，23（6）:145-148.
[2]彭贵霞，郁志芳，夏志华，等.鲜切山药片生产工艺技术的研究[J].食品科学，2003，24（2）：66-69.
[3]J.H.BAL，J.M.LUCK.Modified atomosphere maintains quality of freshcut cantaloupe[J].Journal of food science，2001，66(8):1207-1211.
[4]潘永贵，王国梅，吕良铨.切割方式和浸钙处理对MP菠萝品质影响研究[J].食品科学，2002，23（4）：121-123.
[5]C.K.Illeperuma,P.Jayasuriya.Prolonged storage of ‘Karuthacolomban’Mango by modified atmosphere packaging at low temperature[J].Journal of Horticultural Science and Biotechnology，2002，77(2):153-157.
[6]H.Corwin,T.H.Shellhammer.Combined carbon dioxide and high pressure inactivation of pectin Methylesterase,polyphenol oxidase,lactobacillus plantarum and escherichia coli[J].Journal of food SCI，2002(2):697710.

相似文献/References:

[1]李德辉.不同浓度的Al2（SO4）3和KH2PO4对玫瑰鲜切花保鲜效果的研究[J].黑龙江农业科学,2016,(02):81.[doi:10.11942/j.issn1002-2767.2016.02.0081]
　LI De hui.Effect of Different Concentrations of Al2（SO4）3and KH2PO4 on Fresh Cut Rose Flowers[J].HEILONGJIANG AGRICULTURAL SCIENCES,2016,(07):81.[doi:10.11942/j.issn1002-2767.2016.02.0081]
[2]谭萍,黄肇宇,周兴文,等.不同保鲜剂对月季保鲜效果的影响[J].黑龙江农业科学,2015,(03):104.[doi:10.11942/j.issn1002-2767.2015.03.0104]
　TAN Ping,HUANG Zhao-yu,ZHOU Xing-wen,et al.Effect of Different Preservatives on Rosa Chinensis[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(07):104.[doi:10.11942/j.issn1002-2767.2015.03.0104]
[3]杨宇,许铭峻,吴姝菊.不同保鲜剂对现代月季品种卡罗拉的保鲜效果[J].黑龙江农业科学,2019,(02):57.[doi:10.11942/j.issn1002-2767.2019.02.0057]
　[J].HEILONGJIANG AGRICULTURAL SCIENCES,2019,(07):57.[doi:10.11942/j.issn1002-2767.2019.02.0057]

备注/Memo

收稿日期：2014-05-08
作者简介：张雪峰（1977-），女，辽宁省沈阳市人，硕士，高级农艺师，从事植物生理生化、绿色食品及有机食品认证研究。E-mail：ZXF19770303@163.com。

更新日期/Last Update: 2014-08-01