摘要 以云南漾濞泡核桃为试验材料,研究了ClO2和乙烯吸收剂处理对核桃青皮的感官影响。主要分析不同处理方法下,漾濞泡核桃青皮的颜色、紧实度、开裂指数、褐变指数以及腐烂指数等感官指标的变化。结果表明,ClO2处理对漾濞泡核桃青皮的保存效果明显优于乙烯吸收剂和对照处理组,贮藏40 d后,其青皮颜色和紧实度得分明显高于乙烯吸收剂和对照处理组,而褐变指数及腐烂指数也低于其他处理。 The effects of treatment with ClO2 and ethylene absorbent respectively(control, ClO2 and ethylene absorbent) on sensory of walnut(Juglans sigillata) green husk were studied. The sensory indexes, including color, compactness, dehiscence, browning and rot rate of walnut green husk were observed during storage. The results showed that the effect of the treatment with ClO2 was significantly better than the treatment with ethylene absorbent and control group, with better performance on the indexes such as color, compactness, browning and rot rate after 40 days storage.
机构地区 云南省林业和草原科学院
出处 《食品工业》 CAS 北大核心 2021年第3期53-56,共4页 The Food Industry
基金 云南省重大科技专项(2018ZG003) 云南省技术创新人才培养项目(2017HB091)。
分类号 S66 [农业科学—果树学]
