期刊
JOURNAL OF FOOD ENGINEERING
卷 54, 期 1, 页码 17-22出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0260-8774(01)00179-0
关键词
peach; heat treatment; firmness; mass loss; postharvest; fruit; hot water; hot moist air
Hujin and Baihua peaches (Prunus persica (L.) Batsch.) were treated at temperatures ranging from 37 to 43 degreesC for 1-3 h with hot water and for 3-48 h with hot moist air. respectively. Heat treatment with hot water caused heat injury to Hujin peach, and therefore is not suitable for Hujin peach. Hujin peaches were heated by moist air at 37 degreesC for 3-48 h. Heating of Hujin peach at 37 degreesC for 12 h was most effective in maintaining hardness and reducing mass loss. while for Baihua peach, the most effective treatment was heating at 37 degreesC for 16 h. (C) 2002 Elsevier Science Ltd. All rights reserved.
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