摘要
以综合感官评定为指标,通过单因素试验及正交优化实验,对包装方式、苯甲酸钠、抗坏血酸、氯化钙等因素对新鲜菊花的保鲜工艺进行了初步探索,经过研究发现,在用塑料托盘单层保鲜膜密封包装条件下,苯甲酸钠浓度为0.08%,抗坏血酸浓度为0.09%,氯化钙浓度为0.34%组成的保鲜液保藏菊花,菊花的保鲜效果最好.
Taking synthetic sensory assessment as the inspection index, a preliminary research was made a-bout the effect caused by different factors such as packaging, sodium benzoate, ascorbic acid and calcium chlo-ride on the freshness-retaining of chrysanthemum through the single factor test and the orthogonal test. The result shows that the fresh chrysanthemum can be best retained in the liquid made of 0.08% concentration of sodium benzoate, 0.09% concentration of ascorbic acid and 0.34% concentration of calcium chloride under the hermet-ically packaging of tray monolayer film.
出处
《许昌学院学报》
CAS
2013年第5期91-94,共4页
Journal of Xuchang University
关键词
新鲜菊花
感官评定
保鲜工艺
fresh chrysanthemum
sensory evaluation
freshness-retaining
