CAJ | 학술논문

以总糖、总酸、腐败率、呼吸强度、维生素C、花色苷、总酚为评定指标,研究在-50℃左右液体浸渍、-50℃左右空气、-18℃左右冰柜直接冻结3种速冻方式下杨梅理化指标及品质变化情况。结果表明,无论在何种冷冻方式下,随着冻藏时间的延长,所测的杨梅理化指标均呈下降趋势。在冻藏期,杨梅的品质在-50℃左右液体浸渍的情况下保持最好,最差的为-18℃左右冰柜直接冻结,此研究为杨梅的冻藏保鲜和加工提供了基础依据。
이총당、총산、부패솔、호흡강도、유생소C、화색감、총분위평정지표,연구재-50℃좌우액체침지、-50℃좌우공기、-18℃좌우빙거직접동결3충속동방식하양매이화지표급품질변화정황。결과표명,무론재하충냉동방식하,수착동장시간적연장,소측적양매이화지표균정하강추세。재동장기,양매적품질재-50℃좌우액체침지적정황하보지최호,최차적위-18℃좌우빙거직접동결,차연구위양매적동장보선화가공제공료기출의거。
Studies the change on physicochemical indicators and quality of the Myrica rubra under-50 ℃ soaking liquid,through-50 ℃ air,and in-18 ℃ freezer,which are the three different quick-freeze ways,choosing total sugar,total acid,corruption rate respiration,vitamin C,anthocyanins,total phenolics as the evaluation indicators.The results indicate that the physicochemical indicators of the M.rubra decreases as the extension of time in the frozen storage progress under all different Quick-freeze Ways.In the frozen storage period,the M.rubra in-50 ℃ soaking liquid do best in maintaining the quality,and the M.rubra in freezer under-18 ℃ is the worst in maintaining the quality.The study provides the frozen process,and keeping fresh of M.rubra with useful theory.