期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：8
页码：638-644
DOI：10.19026/ajfst.7.1621
出版社：MAXWELL Science Publication
摘要：By using layered factor analysis method, the key indexes of quality safety of Carambola are determined. The whole logistics process from picking, storing, transportation to selling is simulated in the experiment. At the same time, the key indexes are detected and analyzed under different temperature in logistics environment. The results indicate that both temperature and package have certain effect on the quality of Carambola . As shown in the study, the following conclusions are made. The temperature has a certain effect on Carambola's weight loss. The higher the temperature, the greater the weight loss. The impact of temperature change on the sugar degree of Carambola and the P.H. value was little. The higher the temperature, the quicker the Carambola's hardness decreases. It will be better to keep Carambola in a low-temperature environment with package that will slow down the decay speed.
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