[目的]探讨栅栏技术在苹果果脯保藏中的应用.[方法]通过对鼓风干燥温度T、pH、水分活度(Aw)、防腐荆、包装5个栅栏因子进行优化,确定了苹果果脯保藏的最佳栅栏条件.[结果]在Aw为0.65,T为75 'C,pH为3.5、苯钾酸钠添加量为0.2剂g/kg、真空包装5个栅栏因子的协同作用下,苹果果脯可在常温下保藏90 d,除其颜色有微小褐变外,其他品质都较好.[结论]为苹果果脯的保藏技术研究提供了参考.%[Objective] The aim was to study the hurdle technology in apple preserves applications. [Method] The optimal hurdle conditions were determined by optimizing 5 hurdle factors like blast drying temperature, pH, water activity (Aw) , preservatives and packaging. [Result] When Aw was 0.65, blast drying temperature was 75 ℃, pH was 3.5, 0.2 g/kg sodium benzoate was added, and vacuum-packed was used, apple fruits could be preserved under the normal temperature for 90 d. Besides its color was tiny browning, the other qualities were good. [ Conclusion] The research provides reference for studies on apple preservation technology.
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