【作者】 生吉萍； 胡小松； 刘一和； 周日兴； 李惠；

【Author】 Sheng Jiping Hu Xiaosong Liu Yihe (College of Fool Science,China Agricultural University,Beijing 100094) Zhou Rixin Li Hui (Chinese Academy of agricultural Mechanization Science,Beijing 100083)

【机构】 中国农业大学食品学院； 中国农机化研究院食品机械所；

【摘要】 脱壳后的栗仁与带壳板栗不同,呼吸强度明显增加,耐贮性下降,在常温下30d腐烂率达10%～13%,褐变率为15%～18%,并出现了发芽现象。本研究利用保鲜剂,在低温下结合硅窗袋气调贮藏,使栗仁在2个月内保持较好的贮藏效果,不发芽,腐烂率≤3%,褐变率≤2%;两种保鲜液在0℃低温下保鲜效果没有差异,但在常温下A液比B液效果好。更多还原

【Abstract】 Chestnut kernel with higher respiration rate than that of chestnut fruit reflected its more difficulty in preservation.The rot rate was 10%to 35%,and the browning rate was 15%to 18%,after stored at room temperature for 30 days.By using of plastic bag with Si window with"fresh keeping solution"under 0℃,the chestnut kernel could be stored for 60 days,and the quality was commercially acceptable.Different"fresh keeping solutions"reflected the same results under 0℃,but they have different results when preserved under ambient temperature,solution A which contained TBZ was better.更多还原