摘要
茄子是一种茄科植物,产量巨大,有很高的营养价值,但茄子的保鲜期较短。为延长保鲜期,本实验以新鲜的茄子为实验材料,采用微孔薄膜袋和1-甲基环丙烯(1-MCP)保鲜剂处理,通过测定茄子的失重率、可溶性固形物和维生素C等指标研究其保鲜效果。结果表明,添加了1-MCP保鲜剂的微孔包装材料对茄子的保鲜相对其他效果更佳。
Eggplant is a kind of solanaceae plants, with huge yield and high nutritive value, but the shelf life of eggplant is short. In order to prolong the shelf life, the fresh eggplant was used as the experimental material, and the microfilm film bag and 1-methylcyclopropene preservative were used to study the effect of fresh eggplant's weight loss, soluble solids and vitamin C The The results showed that the addition of 1-MCP preservative microporous packaging material on eggplant preservation relative to other effects better.
出处
《现代食品》
2017年第13期91-94,共4页
Modern Food
关键词
茄子保鲜
失重率
可溶性固形物
维生素C
Eggplant preservation
Weight loss rate
Soluble solids
Vitamin C
