摘要
水蜜桃在高温季节成熟,很容易软化腐烂,失去经济价值。因此,简要介绍影响水蜜桃软化的因素,并介绍了水蜜桃常用的化学保鲜剂(SA、CaCl2、1-MCP、PVP、CTS、ClO2等)以及对保鲜效果进行综述。
Because of the high temperature,juicy peach is easy to softening and corruption and lost economy value.So the softening mechanisms were introduced in brief .Several kinds of preservatives such as SA,CaCl2,1- MCP, PVP,CTS,ClO2 and so on were summarized and their effects were discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第10期348-349,355,共3页
Science and Technology of Food Industry
基金
浙江省重大专项和优先主题重点项目(2007C12087-A1)
关键词
水蜜桃
软化机理
保鲜剂
juicy peach
softening mechanism
preservative
