摘要
研究了稳定性亚氯酸钠溶液对草莓的保鲜效果。分别测定贮存过程中草莓的感官指标、失重率、Vc含量、可滴定酸含量及细菌菌落总数,结果表明,稳定性亚氯酸钠溶液的保鲜效果良好,在10℃下结合保鲜袋自发气调贮存,可延长保鲜期4天。
The effect of stabilized sodium chlorite on the preservation of strawberry was studied. The changes in the organoleptic target, and weight- loss rate, and the content of the vitamin C, titrimetric acid and CFU of strawberry were determined during storage. The result indicated that the preservative effect of stabilized sodium chlorite was remarkable. In combination with the use of automatic modified atmosphere fresh - keeping bag, the storage - life of strawberry could extend 4 days at 10℃.
出处
《贵州工业大学学报（自然科学版）》
CAS
2006年第4期60-63,共4页
Journal of Guizhou University of Technology(Natural Science Edition)
关键词
稳定性亚氯酸钠
草莓
保鲜
stabilized sodium chlorite
strawberry
fresh - keeping
