Study on quality of sweet corn during controlled freezing-point storage
2008
研究不同冰温处理对甜玉米贮藏保鲜效果的影响.设计三组实验:直接冰温、装袋+冰温、装袋后低温锻炼+冰温.以含水量、水渍发生率、失重率和总糖为理化指标,并结合感官方法进行综合分析.结果表明:经过5d 4~C低温锻炼后再进行冰温贮藏,19d后甜玉米色香味和口感俱佳,水溃发生率为20%、玉米穗失重率为2.84%、玉米粒含糖量下降12.41%、含水率下降0.34%,分别比对照组降低30%、11.84%、2.15%和1.66%.
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