摘要
对鲜切莴笋进行不同时间(5,10,15,20 s)的微波处理,研究其在低温贮藏过程中理化指标的变化。结果表明,微波处理有利于保持鲜切莴笋的硬度、Vc含量和感官评分,降低失质量率、丙二醛含量和褐变度;其中,微波处理15 s的鲜切莴笋效果最佳。
Effects of different microwave processing time on storage quality of fresh-cut asparagus lettuce were studied. This experiment teck fresh-cut asparagus lettuce as material,after treated with microwave processing time of 5, 10, 15, 20 s, analysed the change of physical-chemical indexes. The results showed that microwave treatment was beneficial to keep the hardness, Vc content and sense score in a higher level, and decreased the weightlessness rate, browning degree and malondialdehyde content. The most suitable microwave processing time of fresh-cut asparagus lettuce was 15 s.
出处
《山西农业科学》
2016年第6期833-835,847,共4页
Journal of Shanxi Agricultural Sciences
基金
山西农业大学科技创新基金项目(2006016)
关键词
鲜切莴笋
微波处理时间
品质
fresh-cut asparagus lettuce
microwave processing time
quality
