吸附剂对新鲜板栗仁的保鲜研究
Study on the effects of different absorbent in preserving chestnut kernel
本文研究在低温条件下（4℃）,不同的吸附剂对真空包装板栗仁的保鲜效果。通过测定贮藏过程中呼吸强度、水分含量、色度、硬度、淀粉含量以及多酚氧化酶(PPO)和过氧化物酶(POD)活性的变化情况表明：3号吸附剂保鲜效果最佳，与空白相比可推迟15天左右发生胀袋，20天时颜色保持良好，对淀粉含量下降、多酚氧化酶(PPO)和过氧化物酶(POD)活性显著抑制，但在延缓水分含量方面不显著。
his paper studyed on, in low temperature(4℃), the effects of different absorben-ts in preserving vacuum packed fresh chestnut kernel.The respiratory intensity, watercontent, colourness, dgree of hardness, content of starch, the Polyphenol oxidase (PPO) and Peroxid-ase (POD) were determined during the storage.The results indicated that the sample, added NO.3 absorbent, was the best one, And it could prolong 15 days to expand the bag than th-at of CK. Besides, it significantly inhibited the PPO and POD, with sound colour ,dgree of hardness and content of starch. When storage time come to 20 days, its water content less then that of CK.
李泱、李慧娜、彭自挥、王清章、仓素霞
农作物农艺学植物保护
板栗仁吸附剂保鲜
hestnut kerneladsorbentpreservation
李泱,李慧娜,彭自挥,王清章,仓素霞.吸附剂对新鲜板栗仁的保鲜研究[EB/OL].(2007-09-04)[2025-08-16].http://www.paper.edu.cn/releasepaper/content/200709-36.点此复制
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