【摘要】 新鲜草霉在36、39、42、45、50和55℃的条件下,每种温度分别加热0、20、40、60、80、100分钟。然后模拟运输,贮藏和销售环境,在前0℃条件下存放5天,10℃条件下存放1天。结果表明,浆果在45℃加热时间60-100分钟,草霉的腐败率远远低于对照品,可溶性固形物及糖分含量保持良好,但有机酸含量有所降低。另外,色泽和外观也受到一定影响。更多还原

【Abstract】 Fresh strawberries were heated wit h moist hot a ir at 36,39,42,45,50and55℃40min or at 42℃for60-100mi n resulted in the least deca y incidence after 5days at 0℃,3days a t 10℃ ,and 1day at 20℃.Heated strawberries in general had lower titratable acidi ty,higher soluble so lids content and higher levels of fru ctose,glucose and s ucrose than nonhearted samples.He ated fruit also had a higher soluble s olds /aclid ratio,but lower citric a cid and malic acid content.The lightness meas ure ments and chroma values were decreased by moist hot air treatment and the f ruit were duller and less bright in appearance after heat treatment.更多还原