摘要
在低温贮藏条件下,与对照相比0.5%柠檬酸处理和1.0%柠檬酸处理均不能降低贮藏过程中Vc的损失,在贮藏0d～2d能在一定程度上降低可溶性蛋白质的损失,在贮藏0d～4d能明显抑制亚硝酸盐和硝酸盐的积累。0.5%柠檬酸处理在贮藏0d～4d能有效阻止可溶性糖的消耗,而1.0%柠檬酸处理在整个贮藏过程中并不能延缓可溶性糖的消耗。
Studied effect of citric acid treatments on quality of calystegia hederacea wall during storage at low temperature.The results showed that the citric acid treatment could not decrease the loss of vitamin C during storage, prevent the loss of soluble protein from zero to tow days in some extent, inhibit the accumulations of Nitrate. 0.5 % citric acid treatments could prevent the losses of soluble sugar from zero to four days, 1.0 % citric acid treatments could not the loss of soluble sugar during storage.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期188-189,187,共3页
Food Research and Development
基金
河北师范大学青年基金资助项目(编号L2003Q16)
河北省科技厅科技攻关项目(编号04220143)
关键词
打碗花
柠檬酸
低温贮藏
Calystegia Hhederacea wall
citric acid
low temperature storage
