冷冻方式对杨梅贮藏过程中生理变化的影响

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。

Freezing Techniques During Storage of Myrica rubra Physiological Changes

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.