摘要
新鲜的溧阳白芹挑选整理并包装后分别贮藏在0±1℃和常温(20±2℃)下,研究白芹在贮藏期间品质及生理特性的变化。结果表明:0±1℃低温贮藏可以有效降低呼吸作用、减少还原糖消耗和水分散失;抑制白芹的组织氧化破坏、纤维化和组织褐变的速度。
The fresh Liyang Oenanthe stolonifera after being selected and packed was stored at 0± 1℃ and room temperature (20 ± 2 ℃) respectively, and the changes of quality and physiology characteristics studied. The results showed that 0 ± 1 ℃ temperature is more effective on slowing down respiratory rate, decreasing the losses of water and reducing sugars, restricting the fibrosis, and inhibiting the oxidized breakage and tissue browning of Liyang Oenanthe stolonifera.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期570-575,共6页
Food Science
关键词
溧阳白芹
贮藏
生理生化特性
品质
Liyang Oenanthe stolonifera
storage
physio-biochemical characteristic
quality