Abstract
Fruit heated in air or in 5% O2 lost the most ascorbic acid and isoascorbic acid (Soto-Zamora et al.,2005). Fruit exposed to 34 or 38 ◦C and stored at 20 ◦C had higher cysteine, “reduced glutathione”, catalase. Acetaldehyde concentration was increased by anaerobic treatments (Yahia et al.,2007). The long-term heat treatments reduced TA. Anaerobic treatments induced ethanol accumulation which could be reversed during storage for the short treatment (3 days), but not for the longer treatment (6 days). Acetaldehyde concentration was increased by anaerobic treatments, but also by immersion in hot water for 60 min, which would produce a ‘‘low-aerobic’’ environment (Polenta et al.,2006). Storage time, storage temperature, treatment and their interactions had a significant effect on color (Yahia et al.,2007). No significant difference was found in the taste indicator, the TSS/TA, or sugar/acid, ratio (TSS/TA). Directly decreasing the temperature difference between H23 and C23 or relatively increasing the air flow rate of H23 significantly reduced the color a differences
between H23 and C23, attesting to the importance of improving the uniformity of air flow around each individual treated fruit (Lu et al.,2010).
熱風處理或在5% O2中熱風處理後的果實失去大量的抗壞血酸和異抗壞血酸 (Soto-Zamora et al.,2005)。暴露在34或38℃和儲存在20℃下的果實有較高的半胱氨酸、“穀胱甘肽”、過氧化氫酶 (Yahia et al.,2007)。長時間的熱處理會減少TA。厭氧處理導致了(乙醇)酒精的積累，短期處理的貯藏（3天）是可以逆轉的，但不適用於長期處理（6天）。由於在熱水中浸泡60分鐘，產生一個 低 好氧環境，厭氧處理會增加乙醛的濃度 (Polenta et al.,2006)。儲存時間，儲存溫度，處理方式，他們的互動對顏色有重大的影響 (Yahia et al.,2007)。在風味指標上，總可溶性固形物 /可滴定酸，或糖/酸比（TSS / TA）無顯著性差異。直接降低 H23和C23的溫差或相對增加H23的空氣流速大大減少了 H23和C23顏色和硬度之間的差異，由此可見改善個別處理果實周圍空氣流動均勻性的重要性 (Lu et al.,2010)。
[:(]
先這樣交差
今天晚上再修改吧!
還要留點時間把壞人學長給的參考資料翻完(那是很重要的補充資料)
最重要的是要趕快備稿了
上一次就敗在不夠熟悉
啊~一個星期看三篇期刊簡直就是惡夢[(-*]
直到上台前一個小時才把PPT做好
講不好只能怪自己準備工作沒做好
不能怪名師說"質不夠...要改!" [X-(]
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