摘要
以壳聚糖为主要原料,配制不同的保鲜液,对白果进行保鲜处理,结果表明:2%壳聚糖+0.5%山梨酸钾+0.2%柠檬酸组合配方的保鲜效果最佳,在高温高湿条件下,霉变期比CK延迟2 d;正常储藏条件下,该处理的失重比其他处理有一定程度的降低。
The different preservations with the material of chitosan were prepared to treat the ginkgo. The results showed that the chitosan （2%） ＋ potassium sorbate （0.5%） ＋ citric acid monohydrate （0.2%） was the best one. Compared with CK, the musty time was delayed for two days in the condition of high temperature and humidity. In the normal condition, the treatment＇ s weight loss was lower than others to some extent.
出处
《安徽农业科学》
CAS
北大核心
2006年第13期3180-3181,共2页
Journal of Anhui Agricultural Sciences
关键词
壳聚糖
白果
保鲜
Chtosan
Ginkgo
Preservation
