摘要
将油桃分别浸入浓度为0.05%、0.10%、0.15%的植酸溶液中30s,晾干装袋后置于室温下贮藏,定期测定油桃的理化指标,研究不同浓度植酸溶液涂膜处理对油桃的保鲜效果。结果表明,植酸用于油桃保鲜,可以延缓VC降解、降低糖酸损失、减少失重、防止腐烂、保持硬度、抑制呼吸、延长油桃的贮藏期,其中浓度为0.10%的植酸溶液涂膜处理保鲜效果较明显。
Nectarine fruits were immersed in 0. 05% , 0. 10% , and 0. 15% of phytic acid for 30s respectively. Nectarine fruits were dried competely and bagged in room at room temperature. The physieochemical index of nectarine fruits were tested regularly to study effects of different concentration of phytic acid on preservation of nectarine. Results showed phytic acid could be applied to preseivation of nectarine fruits, and it could delay the degaradation of VC and decrease loss of sugar and acid. Also, it could inhibite decay and respiration of fruit, keep hardness, and prolong the storing period of nectarine fruits, and 0. 10% of phytic acid coating performed better effect on preservation of nectarine fruits.
出处
《中国食物与营养》
2013年第1期29-32,共4页
Food and Nutrition in China
关键词
油桃
植酸
保鲜
nectarine
phytic acid
preservation
