复配香辛料醇提液对鲜切莴笋保鲜的研究

主要利用正交实验选出的复配香辛料提取液对鲜切莴笋进行保鲜处理,鲜切莴笋经保鲜液处理贮藏9d,贮藏过程中从菌落总数、Vc含量、色泽、组织结构和失重率等方面评价保鲜效果。结果表明,复配香辛料的提取液要能够使鲜切莴笋的保鲜期达7d,莴笋的食用品质、色泽和水分保持良好。

Preservative effect of alcohol aqueous extract from combined spices on fresh -cut lettuce was introduced in this paper. Fresh-cut lettuce treated with the extraction was stored for 10 days. Based on bacterial count, content of vitamin C, color, texture and weight-losing, preservative efficiency of extraction was judged. The results showed fresh- cut lettuce could be preserved for 8d after the treatment with aqueous extract from combined spices. And edible quality, color and water content could be maintained in good and acceptable condition.