论文部分内容阅读
以“京白梨”为试材,通过控制后熟的进程,感官检测“京白梨”的色泽、硬度变化规律,探讨“京白梨”的色泽、硬度变化与果实的综合品质变化和达到最佳食用品质的时期。结果表明:果实色泽由绿转黄并持续3~5d时间,硬度在(3.9~5.9)×105 Pa范围内是“京白梨”的质地、糖酸比、香气、风味等综合品质最佳时期;出库早,后熟的时间长;采后立刻出库,需要13~15d达到最佳食用品质;随着贮藏时间的延长,出库后需要后熟的时间不断缩短,贮藏90d,后熟9~12d;贮藏120d,后熟7~9d;贮藏150d,后熟6~8d,即可达到最佳的食用品质。
By using “Jingbai Pear” as test material, the change of color and hardness of “Jingbai Pear” was investigated by controlling the course of ripening and the sensory test of “Jingbai Pear” The overall quality of change and to achieve the best food quality period. The results showed that the color of fruit changed from green to yellow for 3 to 5 days, and the hardness was in the range of (3.9 ~ 5.9) × 105 Pa with the highest quality of “Jingbai Pear”, the ratio of sugar to acid, aroma and flavor Good times; out of the library early, after a long time cooked; storage immediately after the harvest, you need 13 ~ 15d to achieve the best food quality; With the extension of storage time, after the library needs to be cooked after the continuous shorten the time, storage 90d, After ripening 9 ~ 12d; storage 120d, after ripening 7 ~ 9d; storage 150d, after ripening 6 ~ 8d, can achieve the best food quality.