本文主要研究内容
作者王银红,张佩,江靖,李高阳,朱向荣（2019）在《四个荔枝品种采后低温贮藏品质指标差异分析及评价》一文中研究指出：为了探讨(4±1)℃低温条件下贮藏对"妃子笑"、"桂味"、"糯米糍"、"淮枝"四个荔枝品种品质指标的影响,以色差值、褐变指数、好果率、可溶性固形物、可滴定酸、呼吸强度为指标进行研究,并采用主成分分析建立线性回归方程和评价模型,对四个品种进行综合评价。结果表明:随着贮藏时间的延长,四个荔枝品种色差值变化不同,"妃子笑"最稳定。褐变指数均呈递增趋势,"糯米糍"增加最明显,贮藏7 d,其褐变指数为4.267,好果率为0,"妃子笑"和"桂味"褐变程度低,贮藏14 d时,褐变指数分别为2.250和2.417,好果率仍高于60%。整个贮藏期间,"桂味"的可溶性固形物含量变化最大,下降7.19%,"淮枝"变化最小,含量升高0.34%。可滴定酸含量先升后降,贮藏14 d,"糯米糍"下降幅度最大,达32.14%,"淮枝"变化不明显,另外两个品种在贮藏第21 d时才明显下降,分别下降38.78%和35.37%。在14～28 d内,"糯米糍"的果实呼吸强度明显高于其他三个品种,其呼吸作用旺盛。主成分分析综合得分不同,得分从大到小依次是"妃子笑">"桂味">"糯米糍">"淮枝"。因此,在低温下,"妃子笑"和"桂味"更耐贮藏,品质指标更好;"糯米糍"和"淮枝"不耐贮藏,品质指标更差。
Abstract
wei le tan tao (4±1)℃di wen tiao jian xia zhu cang dui "fei zi xiao "、"gui wei "、"nuo mi ci "、"huai zhi "si ge li zhi pin chong pin zhi zhi biao de ying xiang ,yi se cha zhi 、he bian zhi shu 、hao guo lv 、ke rong xing gu xing wu 、ke di ding suan 、hu xi jiang du wei zhi biao jin hang yan jiu ,bing cai yong zhu cheng fen fen xi jian li xian xing hui gui fang cheng he ping jia mo xing ,dui si ge pin chong jin hang zeng ge ping jia 。jie guo biao ming :sui zhao zhu cang shi jian de yan chang ,si ge li zhi pin chong se cha zhi bian hua bu tong ,"fei zi xiao "zui wen ding 。he bian zhi shu jun cheng di zeng qu shi ,"nuo mi ci "zeng jia zui ming xian ,zhu cang 7 d,ji he bian zhi shu wei 4.267,hao guo lv wei 0,"fei zi xiao "he "gui wei "he bian cheng du di ,zhu cang 14 dshi ,he bian zhi shu fen bie wei 2.250he 2.417,hao guo lv reng gao yu 60%。zheng ge zhu cang ji jian ,"gui wei "de ke rong xing gu xing wu han liang bian hua zui da ,xia jiang 7.19%,"huai zhi "bian hua zui xiao ,han liang sheng gao 0.34%。ke di ding suan han liang xian sheng hou jiang ,zhu cang 14 d,"nuo mi ci "xia jiang fu du zui da ,da 32.14%,"huai zhi "bian hua bu ming xian ,ling wai liang ge pin chong zai zhu cang di 21 dshi cai ming xian xia jiang ,fen bie xia jiang 38.78%he 35.37%。zai 14～28 dnei ,"nuo mi ci "de guo shi hu xi jiang du ming xian gao yu ji ta san ge pin chong ,ji hu xi zuo yong wang cheng 。zhu cheng fen fen xi zeng ge de fen bu tong ,de fen cong da dao xiao yi ci shi "fei zi xiao ">"gui wei ">"nuo mi ci ">"huai zhi "。yin ci ,zai di wen xia ,"fei zi xiao "he "gui wei "geng nai zhu cang ,pin zhi zhi biao geng hao ;"nuo mi ci "he "huai zhi "bu nai zhu cang ,pin zhi zhi biao geng cha 。
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论文作者分别是来自食品工业科技的王银红,张佩,江靖,李高阳,朱向荣，发表于刊物食品工业科技2019年22期论文，是一篇关于荔枝论文,低温贮藏论文,主成分分析论文,褐变指数论文,呼吸强度论文,食品工业科技2019年22期论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自食品工业科技2019年22期论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。