摘要
研究不同浓度乳酸钙溶液处理对鲜切西瓜呼吸速率、硬度、可滴定酸含量、pH等各项指标的变化情况。结果显示,乳酸钙处理在储藏期内,不仅有效地降低鲜切西瓜呼吸速率,提高鲜切西瓜硬度,并且抑制微生物生长。因此,乳酸钙处理可以有效保持鲜切西瓜品质,其中浓度为2.5%的乳酸钙处理的效果最佳。
Effect of calcium lactate treatment on fresh-cut watermelon was evaluated.The calcium lactate treatments not only decreased the respiratory rate of the fresh-cut watermelon,but also increased the hardness of the fresh-cut watermelon.Moreover,the calcium lactate treatment inhibited the improvement of microbial population of watermelon.Therefore,the calcium lactate treatment at content of 2.5% showed the best capacity to keep quality of fresh-cut watermelon as the original one.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期372-374,共3页
Science and Technology of Food Industry
基金
现代农业产业技术体系(西甜瓜)
关键词
鲜切西瓜
乳酸钙
呼吸速率
硬度
可滴定酸
fresh-cut watermelon
calcium lactate
respiratory rate
titratable acidity
