摘要
用液膜及固体保鲜剂对绿竹笋进行保鲜 ,并采用聚乙烯薄膜包装后在 3± 1℃下进行贮藏。试验表明 ,液膜对抑制笋活体失重有明显效果。液膜与固体保鲜剂协同保鲜时可明显抑制笋活体的呼吸作用 ,减缓纤维素的增加和乙醇的积累 ,使笋活体的老化受到明显的抑制 ,外观与鲜笋差别不明显 ,且保鲜期达 2
The effect of keeping fresh bamboo shoot in 3±1?℃ with liquid film and solid preservatives were studied.The changes of weight loss,respirationrate,ADF,sugar and ethanol were also determined.The results showed that both of liquid film and solid preservatives inhibited the bamboo shoot from respiration rate,weight and sugar loss and ADF and ethanol formation and browning during storage.The storage time of the shoot was more than 24 days.
出处
《食品与机械》
CSCD
2001年第1期22-23,共2页
Food and Machinery
基金
福建省教育厅基金资助项目!(K2 0 0 33)
关键词
竹笋
液膜
固体保鲜剂
保鲜效果
Bamboo shoot Liquid film Solid preservatives Effect of fresh-keeping
