摘要
研究不同防腐保鲜剂,即:EDTA(0.01%)+聚赖氨酸(0.01%)混合液、ClO2(0.003%)、ClO2(0.005%)和ClO2(0.007%)对鲜切菠萝进行处理。结果表明:采用ClO2处理的效果较好,处理3能有效地抑制总酚含量的增加,延缓褐变速率,降低可滴定酸含量下降,延缓Vc的变性,因此ClO2处理可保持鲜切菠萝的食用品质、延长货架期。
The effect of EDTA＋poly-lysine and chlorine dioxide（CIO~ treatments on storage characteristics and quality of fresh cut pineapple stored at room temperature. The results showed that treatment with ClO2 （0.005%） significantly inhibited the browning process through reduce the total polyphenol content in storage, retardant titratable acidity decrease, holding the Vc activity. ClO2 treatment can maintain edible quality, prolong the shelf life.
出处
《食品科技》
CAS
北大核心
2009年第3期57-59,共3页
Food Science and Technology
关键词
鲜切
菠萝
贮藏
pineapple
fresh cut
storage
