红枣贮藏期品质变化研究进展
Research Progress on Quality Changes of Red Jujube During Storage
李俊茜 1宋烨 2肖珑扬 3刘雪梅 2赵鑫玉 2刘贵东 2闫新焕2
作者信息
- 1. 中华全国供销合作总社济南果品研究所,山东济南 250200;山东农业工程学院,山东淄博 255300
- 2. 中华全国供销合作总社济南果品研究所,山东济南 250200
- 3. 中泰期货股份有限公司,山东济南 250001
- 折叠
摘要
近年来随着人民饮食结构的改善及对健康的关注,红枣产品的需求日益增加,红枣产业蓬勃发展,但红枣随贮藏期延长本身营养极易损失、贮藏条件不当也会产生酸味和哈喇子味.本文综述了红枣贮藏过程中感官品质、营养品质、挥发性成分和功能性成分的变化规律,以期为红枣贮藏与货架期品质控制提供技术参考.
Abstract
In recent years,with the improvement of people's dietary structure and attention to health,the demand for red date products has been increasing,and the red date industry has been able to flourish.However,with the extension of storage period,red dates are prone to nutrient loss,and improper storage conditions can also produce sour and halac flavors.This article reviewed the changes in sensory quality,nutritional quality,volatile constituent and functional component during the storage process of red dates,to provide participation in the storage and shelf life quality control of red dates.
关键词
红枣/感官品质/营养品质/挥发性成分/功能性成分Key words
Jujube/sensory quality/nutritional quality/volatile constituent/functional component引用本文复制引用
基金项目
山东省"泰山学者"青年专家基金(tsqn202211273)
出版年
2024
国家科技期刊平台
NSTL
万方数据