摘要
以山东红富士苹果为原材料,研究了不同浓度复合的壳聚糖、抗坏血酸及柠檬酸对鲜切苹果的外观和内部品质的影响。采用L9(34)正交实验设计,测定了贮藏过程中各组鲜切苹果的腐烂率、色泽、pH、可滴定酸、还原性糖等指标的变化情况。根据模糊权重法对贮藏4d的鲜切苹果外观和内部品质进行了综合评定。结果表明:选用2.0%柠檬酸、1.0%壳聚糖配制涂膜液和0.5%抗坏血酸溶液作为护色液,对鲜切苹果具有良好的保鲜效果。
Using Shandong Red Fuji Apple as material,the effects of chitosan, ascorbic acid and citric acid on quality of fresh-cut apples were studied in the paper.The factors and levels were designed by L9 （3^4） orthogonal test, and the characteristics of fungal decay, color, pH,titratable acidity and reducing sugar content of apple slices were measured regularly.Assessment indicators of apple slices after 4 days＇ storage were determined by the fuzzy weight analytical method.The resu）ts showed that the optimum treatment was respectively as follows： 1.0% chitosan dissolved in 2.0% citric acid sulotion as preservative and 0.5% ascorbic acid solution as color fixative.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期122-124,128,共4页
Science and Technology of Food Industry
基金
华东师范大学2008年度大夏大学生科研基金项目(121)
关键词
鲜切
壳聚糖
涂膜保鲜
正交实验
fresh- cut
chitosan
coating storage
orthogonat test
