摘要
用不同种类寡糖对草莓保鲜效果的影响进行了调查。结果表明,草莓失水率、腐烂率、发霉率明显降低,VC、蛋白质、总可溶性糖含量显著增加。
Effect of oligosaccharide on strawberry preservation is stud 1 ed in this article. The results showed that the rate of water loss, putridty and mildew of the strawberry is decreased, and the concentrations of VC, protein, sugar are increased remarkably.
出处
《保鲜与加工》
CAS
2006年第4期13-14,共2页
Storage and Process
基金
辽宁省自然基金(2001208604)
关键词
草莓
寡糖
保鲜
oligosaccharide
strawberry
preservation
