摘要
本文归纳总结了蒲菜采后呼吸作用、多酚氧化酶(PPO)活性和纤维化进程,温度、气调、涂膜、化学保鲜技术在蒲菜保鲜中的应用效果以及蒲菜产品加工技术研究成果,并对比分析了各种保鲜技术的特点,展望了蒲菜保鲜和加工技术发展趋势。
The respiration,PPO activity and the fibrin course of Typha latifolia after picking,the preservation technique effect on living Typha latifolia including temperature,controlled atmosphere,coating and chemical reagent,as well as the research results of product processing technology of Typha latifolia were summarized in this article.Then the characteristic of a variety of different preservation technique was contrastd and analyzed ,the development trend about preservation and processing technique of Typha latifolia has been looked forward to.
出处
《食品研究与开发》
CAS
北大核心
2014年第22期128-131,共4页
Food Research and Development
基金
江苏省"青蓝工程"资助项目
关键词
蒲菜
多酚氧化酶
加工
保鲜技术
Typha latifolia
polyphenol oxidase
processing
storage