【摘要】 柿果在常温贮藏过程中容易软化、褐变和腐烂,食用品质受到很大影响。因此本文主要研究了柿子的最适贮藏温度,旨在探明低温贮藏对柿子食用品质的影响。研究结果如下,以柿果感观品质、呼吸强度、可溶性糖含量、Vc含量、失重率、可滴定酸含量为考核指标,探讨了贮藏温度与柿果贮藏品质的关系。结果表明:在0℃~2℃下贮藏的柿子能够保持良好的色泽和较高硬度,呼吸强度、失重率较低,可溶性糖含量、Vc含量、可滴定酸等营养成分保持得较好。更多还原

【Abstract】 At room temperature,Persimmon are prone to rot,browning and softening during storage,which affect its edible quality significantly.Thus,this dissertation studied the most suitable storage temperature of the persimmon,which aim to determine the effect of low temperature storage on the edible quality of persimmon.The main results are as follows:For choosing the best temperature in the storage,the effects in different temperatures(0℃,2℃,4℃ and6℃) on the quality of the persimmon were studied according to the indices about fruit appearance quality,respiratory intensity,weight loss rate,Vc content,soluble sugar content,and titratable acid.It preliminarily showed that the persimmon stored at 0℃~2℃ maintained better color and higher hardness and had lower respiratory intensity,weight loss rate and contained more Vc content,titratable acid,soluble sugar content than that at the other conditions.更多还原