摘要
以臭氧、次氯酸钠处理生菜,进行生菜贮藏保鲜试验。结果表明,臭氧水处理有利于降低生菜中还原糖、叶绿素、抗坏血酸的损失和降低其呼吸强度、电导率,从而表明经臭氧处理的生菜比次氯酸钠处理的生菜贮藏保鲜效果好。
This paper introduces an experiment on how to use ozone and NaClO to keep the lettuce fresh. It shows that using ozone can reduce the lost of the reduced sugar, contents of chlorophyll, Ve and its respiration, electric conductivity ,from it we can know that it is better to use ozone than NaClO to keep the lettuce fresh.
出处
《食品研究与开发》
CAS
北大核心
2006年第8期153-156,共4页
Food Research and Development
基金
湛江师范学院重点科研项目资助(L0510)
关键词
生菜
清洗剂
臭氧
次氯酸钠
lettuce
fresh-keeping agent
ozone
NaClO
