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《Farm Products Processing》 2015-01
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Influence of Different Physical Treatments on Storage Effect of Blueberries

TANG Jian;QIAO Yongjin;WANG Kaichen;LU Min;MA Li;Agri-food Storage and Processing Research Center,Shanghai Academy of Agriculture Sciences;College of Life and Environment,Shanghai Normal University;Shanghai Minlan Blueberry Plangting Coperatives;Shanghai Institute of Blueberry;  
To study the effect of different physical treatments on storage quality of postharvest blueberry. Changes of weight loss rate, total soluble solid, soluble sugar and total phenol in different treatments blueberries(microwave treatment, UV-C treatment and freezing-point storage) are researched. The results show that microwave treatment is not suitable for the blueberry. UV-C treatment could increase the TSS,soluble sugar and total phenol content. The rate of weight loss does not change obviously. Freezing-point storage could lower the metabolic rates of blueberry. The loss rate of TSS,soluble sugar and weightiness are slowed down. The accumulation rate of total phenol is inhibited. In conclusion, UC-V treatment and freezing-point storage can improve the storage quality of blueberry fruit.
【Fund】: 上海市重点科技攻关项目(11391900500)
【CateGory Index】: S663.9
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