摘要
利用可食性膜处理鲜切苹果,观测贮藏期间鲜切苹果主要生理生化指标和品质的变化。结果表明:配方为1.5%羧甲基纤维素钠+1%D-异Vc钠+3%植酸+0.2%脱氢醋酸钠涂膜有效抑制了鲜切苹果的呼吸作用,减少了营养成分的损失,保鲜效果最佳。
In this paper, the fresh-cut apples were coated wit h edible film. Then some physiological- biochemical indexes and quality changes of fresh-cut apples were determined. The results showed that the best preservation effect could be achieved when fresh-cut apples were coated by 1.5% CMC-Na＋1% sodium Disoascorbate＋3% PA＋0.2% sodium dehydroacetate. Under this condition, the function of respiration was inhibited and the loss of nutrition was reduced effectively.
出处
《食品科技》
CAS
北大核心
2008年第4期214-216,共3页
Food Science and Technology
基金
漯河市科技攻关项目(2004066)
关键词
鲜切苹果
涂膜
保鲜
fresh-cut apples
coating
preservation
