摘要
本文分析了不同化学褐变抑制剂对“翠冠”梨PPO活性的抑制效果,并就鲜切“翠冠”梨涂膜保鲜配方进行了探索。结果表明:海藻酸钠1.0g/100ml结合L-Cys 0.15g/100ml、VC 0.3g/100ml、植酸0.6g/100ml及采用1.0g/100ml CaCl2交联可有效延长鲜切梨货架期。
In this paper, mainly investigated the chemical control inhibitors on PPO activity and the combination of edible filmpreservation to fresh-cut “Cui Guan” pear. It shows that 1.0g/100ml Sodium alginate+0.15g/100ml L-Cys+0.3g/100ml VitaminC+0.6g/100ml PA +1.0g/100ml CaCl2 can prolong the storage period of fresh-cut pear.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期318-320,共3页
Food Science
