摘要
以不同浓度的壳聚糖和VC复合,对杨桃进行涂膜处理,结果表明:一定浓度的壳聚糖和VC可以提高杨桃的优果率,降低失重率,提高VC、可溶性糖含量;1.0%壳聚糖+1.5%VC是最佳的保鲜处理组合。
The effect of treacting with various contents of the mixture of chitosan and vitamin C on Carambola fresh- keeping was conducted. The results showed that： the appropriate contents of the mixture could improve unchanged-fruitrate, decrease weight-lose-ratio, raise the contents of vitamin C, and soluble sugar.
出处
《食品工业》
北大核心
2012年第8期32-34,共3页
The Food Industry
基金
广东石油化工学院青年创新人才培育项目(No:2010yc03)
关键词
壳聚糖
VC
杨桃
保鲜
chitosan
vitamin C
carambola
fresh-keeping
