摘要
以本地产的嫩鲜蒜为试材,在(0±0.5)℃的条件下贮藏,研究了不同保鲜膜对嫩鲜蒜保鲜效果的影响。呼吸强度、失重率、还原糖、总糖、VC、硬度、粗纤维等指标的测定结果和对细胞微观结构进行观察的结果表明,0.03mm聚氯乙烯(PVC)膜能够有效降低鲜蒜的呼吸作用,减缓失重率、还原糖、总糖、VC、硬度、粗纤维含量的变化,细胞结构完整紧凑,无明显塌陷,较好地保持了嫩鲜蒜的风味品质,具有明显的保鲜效果。
The local fresh garlic as test materials was studied the effect of fresh garlic in different plastic wraps at （0±0.5）℃. Experimental results of respiration, weight loss rate, sugar content,total sugar content, Vc, hardness,crude fiber,and the structure of cells indicated that：0.03mm PVC plastic wrap could slow down effectively respiration,reduce the changes of weight loss rate,sugar content,total sugar content,Vc,hardness, crude fiber.In addition,the structure of cells was complete,and there was no obviously collapse,and kept the flavor quality of fresh garlic better,then achieved the preservation effect.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第4期318-321,359,共5页
Science and Technology of Food Industry
基金
嫩鲜蒜无公害贮藏保鲜技术示范(LS2010150)
关键词
嫩鲜蒜
保鲜膜
保鲜效果
fresh garlic
plastic wrap
preservation effect
