摘要
实验以沂州木瓜为原料,以不同浓度氯化钙处理及不同的切割方式对沂州木瓜保鲜进行研究。实验结果表明,纵切的沂州木瓜的耐贮性和品质保持要比横切的好;关于CaCl2浓度的影响与切割方式密切相关,对于纵切的产品,0.4%的CaCl2浓度处理效果较佳;而横切的产品,0.6%的CaCl2浓度处理的效果更好。
Effects of different concentration of CaCI2 and cutting mode on Yizhou chaenomeles quality were studied. The results showed that vertically cutting was beneficial to keep product quality, the effect of CaCl2 was closely linked with cutting mode, 0.4% CaCl2 was better for vertically product, but 0.6% CaCl2 was better for across cutting.
出处
《食品科技》
CAS
北大核心
2008年第9期254-256,共3页
Food Science and Technology
关键词
沂州木瓜
保鲜
钙处理
切割方式
Yizhou chaenomeles
preservation
calcium treatment
cutting mode
