摘要
研究了不同涂膜处理对金瓜的常温贮藏保鲜效果,结果表明:由海藻酸钠0.5%+蔗糖酯0.5%+苯甲酸钠0.5%组成的复合涂膜剂对金瓜的防腐保鲜效果最好,贮藏3个月后无一腐烂,但失重率最高。
This paper studied the preservative effect of different coating agents on marrow squash (Cucurbita ovifera L.) stored at ambient temperature. The results showed that the best coating agents are: sodium alginate 0.5%+sucrose fatty acid ester 0.5%+sodium benzoate 0.5%. No marrow squashes had rotten during the 3 months ambient storage, but their weight loss was high.
出处
《食品科技》
CAS
北大核心
2003年第9期82-83,共2页
Food Science and Technology
关键词
金瓜
涂膜剂
保鲜
marrow squash (Cucurbita ovifera L.)
coating agent
preservation
