摘要
就 pH、温度、湿度和多酚氧化酶等对荔枝色泽稳定性的影响进行了研究 ,发现高 pH值、高温、低湿以及多酚氧化酶活性对荔枝颜色的保持十分不利 ;本实验研制的 pH在 3 5以下 ,含有抗菌剂。
This paper is mainly concerned about the effect of pH, temperature, humidity and PPO on the stability of litchi's color The results indicated that high pH, high temperature, low humidity and PPO would go against the keeping of litchi's color The self synthesized fresh keeping substance could prolong the shelf life of litchi under normal temperature remarkably
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第9期47-50,共4页
Food and Fermentation Industries
基金
广东省自然科学基金资助项目 (No 980 5 42 )
关键词
荔枝
褐变
保鲜
果实
litchi, browning, fresh keeping
