摘要
HCF保鲜剂的最佳配方为羧甲基壳聚糖(NOCC)1.0%、丙二醇2%、聚乙烯醇(PVC)1.5%、尼伯金丙酯0.05%,用HCF保鲜剂涂膜桃子后冷藏(3～5℃),可以有效降低桃子的呼吸强度、可溶性固形物含量及聚半乳糖醛酸酶(PG)活力,阻止桃子变软,还能抑制桃子超氧化物歧化酶(SOD)活力的降低,减少丙二醛(MDA)产生,延缓桃子的衰老。
The HCF keeping fresh agents were composed of NOCC 1.0%,1,2-propanediol 2%, PVC 1.5%, propylparaben 0.05%. The peaches were coated by HCF and kept in refrigerator (3~5℃), and then peach抯 breathe intensity, dissolvable chemicals, MDA and PG vitality were all reduced. The hardness and SOD vitality were strengthened. The HCF keeping fresh agents could delay peaches?senility.
出处
《食品科技》
CAS
北大核心
2004年第1期86-88,共3页
Food Science and Technology
关键词
HCF保鲜剂
桃保鲜
羧甲基壳聚糖
涂膜
HCF keeping fresh agents
keep peaches fresh
NOCC
film coating
