摘要
研究不同清洗方式对鲜切莴笋中的有机磷农药去除作用及对其品质指标的影响。结果表明:次氯酸钙和果蔬清洗机均能去除农药残留,保持鲜切莴笋的品质,其中果蔬清洗机清洗15min,能更有效的去除农药残留,抑制呼吸强度,杀灭微生物。
Studied the removal of organophosphorus pesticide residue in fresh-cut lettuces using different cleaning method and its effect on indexes of quality were studied in this article.The result shows that： calcium hypochlorite and fuit-vegetable sterilizer can both remove pesticde residues and maintain the quality of fresh-cut lettuces.But,the fruit-vegetable sterilizer only needs 15minutes and can remove pesticde residues more effectively,control respiration intensity and kill the microbic.
出处
《食品与机械》
CSCD
北大核心
2011年第5期159-162,共4页
Food and Machinery
基金
漯河市科技攻关项目(编号:2009030)
关键词
鲜切莴笋
果蔬清洗机
次氯酸钙
农药残留
fresh-cut lettuce
fruit-vegetable sterilizer
calcium hypo-chlorite
pesticide residue
