摘要
新鲜绿熟木瓜经清洗、消毒、去皮后刨成丝,分别用25℃的蒸馏水、0.5%(w/v)和1.0%(w/v)氯化钙溶液以及5℃的0.5%(w/v)氯化钙溶液处理,在5℃的冷库中贮藏12d,每隔2d检测鲜木瓜丝的硬度、L值、失重率和包装内二氧化碳含量。结果表明,鲜木瓜丝经钙处理可显著降低呼吸强度提高硬度,抑制褐变,减少失重,其中又以0.5%氯化钙处理为最好;5℃氯化钙溶液处理的鲜木瓜丝质量好于25℃氯化钙溶液处理的鲜木瓜丝。
Whole green papayas were washed with tap water, sanitized, pared and shredded. The shredded green papayas were treated with 0%, 0.5% and 1.0%（w/v）CaCl2 at 25℃ and 0.5%（w/ v）CaCl2 at 5℃, respectively, and stored at 5℃ for 12 days. The samples were tested for firmness, L^＊ value, weight loss and headspace CO2 gas. The results indicated that calcium treatments could reduce respiration, increase firmness, reduce browning and weight loss of shredded green papayas significantly, among which 0.5% CaCl2 was the best. Furthermore, the quality of shredded green papayas treated with 0.5% CaCl2 at 5℃ was better than that at 25℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第1期88-90,94,共4页
Science and Technology of Food Industry
基金
泰国丁家俊基金资助。
关键词
鲜切果蔬
氯化钙
木瓜
fresh -cut fruits and vegetables
calcium chloride
papaya
