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几种保鲜剂处理对银杏果贮藏中质构特性的影响(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2015年02期
Page:
1-6
Column:
专题报道
publishdate:
2015-04-01

Article Info:/Info

Title:
Effects of preservatives on storage texture of Ginkgo fruits
Article ID:
1000-2006(2015)02-0001-06
Author(s):
WU Caie FAN Gongjian LI Tingting YING Ruifeng LI Yu
College of Light Industry Science and Engineering, Nanjing Forestry Unversity, Nanjing 210037,China
Keywords:
Ginkgo fruits texture character storage at 0 ℃ 1-MCP Natamycin Chitosan
Classification number :
S72; TS205
DOI:
10.3969/j.issn.1000-2006.2015.02.001
Document Code:
A
Abstract:
As the ‘Buddha’ varieties of Ginkgo biloba fruits for test material, the effects of different concentration of preservatives(1-MCP, Natamycin, Chitosan)on the quality and texture of Ginkgo fruits were investigated during storage at 0 ℃ in this paper. The results showed that the water content of Ginkgo fruits soaked in Chitosan solution was increased, and the mildew rate of kernels was decreased treated by Natamycin. The content of the starch were maintained in higher level treated by 1-MCP. The results of using texture profile analysis with the texture analyzer showed that cohesiveness, chewiness,resilience might give reliable values in respect of texture properties of Ginkgo fruits. The puncture test was applied in the texture detecting of firmness of Ginkgo fruits. Ginkgo fruits treated with 1.0% CTS, 0.5 μL/L 1-MCP, 500 mg/L Natamycin could keep better storage quality and longer storage life than other preservatives.

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Last Update: 2015-03-31