摘要
用不同浓度的漂白胶溶液,在常温(25～28℃)下对芒果进行涂膜保鲜试验,分别对各保鲜样品的失重率、转色指数、发病指数等指标进行了测定。结果表明,不同浓度的漂白胶溶液对芒果的保鲜效果均比对照好,而漂白胶浓度以10%最为适宜。
At the room temperature , the mango was treated with different concentration of bleached lac. The loss of water , the disease index and the index of color changing were analyzed respectively. The results showed that the mango was preserved better with different concentration of bleached lac than the contrast sample. The appropriate concentration of bleached lac was 10%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第1期242-244,共3页
Food Science
基金
国家林业局"948"项目(2000-4-18)
国家林业局重点实验室基金资助项目(ZK2002-2)
关键词
漂白胶
芒果
保鲜
bleached
lac
mango
preserve
