鲜切西洋芹联合保鲜技术的研究

Study of the composite preservation of fresh-cut celery

对鲜切西洋芹过氧化氢、柠檬酸与氯化钙的联合保鲜研究表明 ,0 .1 5 %过氧化氢 +0 .1 %柠檬酸 +0 .4 %氯化钙可有效杀灭鲜切菜表面的微生物 ,抑制酶的活性 ,降低呼吸作用和蒸腾作用 ,固形物含量、pH值。

The composite preservation with H 2O 2,CA and CaCl 2 was studied on fresh cut celery and the results indicated that the composite presevation could exterminate most of microbes on the surface of fresh cuts, restrain the activity of the degrading enzyme and low the loss for respiration and transpiration. Compared with the control groups, the treatments were higher contents of solids,pH Value and Vc and good sensory quality.