摘要
研究了不同涂膜对李子、樱桃番茄常温贮藏的保鲜效果。结果表明:由0.05%魔芋精粉+0.05%海藻酸钠+0.02%抗坏血酸组成的复合涂膜剂保鲜效果最好,李子和樱桃番茄在贮藏过程中褐变率和腐烂率都得到较好的抑制。
This paper studied the preservative effect of different coating agents on plum and cherry tomato stored at ambient temperature. The results showed that the best coating agents were.0. 05 % KGM＋0. 05% sodium polymannuronate ＋0. 02 % vitamin C. The browning rate and rotten rate of plum and cherry tomato were inhibited to some extend.
出处
《化学与生物工程》
CAS
2007年第3期47-48,69,共3页
Chemistry & Bioengineering
关键词
李子
樱桃番茄
涂膜剂
保鲜
plum
cherry tomato
coating
fresh-keeping
