知识与财富的链接
采用不同的热处理条件（45、50、55℃热水分别浸果3、6min）处理樱桃西红柿,研究热处理对其常温（20℃）贮藏10d期间品质特性变化的影响。结果表明：经55℃热水处理3rain以及50℃热水处理6min的樱桃西红柿在20℃条件下存放10d,可保持果实原有色泽,减少腐烂,是樱桃西红柿常温贮藏的适宜热处理条件。
Cherry tomatoes were treated with different heat treatments （dipped in 45, 50, 55 ℃water for 3, 6 rain respectively） to study the effects of heat treatment on quality change during storage at 20 ℃. The results showed that, the treatments of 55 ℃ hot water for 3 min and 45 ℃ hot water for 6 min could extend cherry tomato storage time tol0 days at 20 ℃. The treatments could maintain the fruit firmness and color, and reduce decay. Therefore, 55 ℃ for 3 min and 45 ℃ for 6 min were the optimal heat treatment conditions for the storage of cherry tomatoes at normal temperature.
