摘要
改性魔芋葡甘聚糖对葡萄等的贮藏保鲜效果表明，经磷酸氢盐等改性的魔芋精粉可以有效地缓解葡萄等果蔬因失水、霉烂而造成的损失，并可防止葡萄在贮藏运输过程中的落粒、果穗率下降现象，可大大提高其商品价值。
Chemically modified konjac glucomannan powder was used to preserve fresh grapes and other vegetables. The result showed that the preserving agent can effectively prevent grapes and vegetables from the losses caused by water loss, deterioration. And the agent can also keep the cluster of grapes as a whole, which will greatly increase the commercial value of grapes.
出处
《西北林学院学报》
CSCD
北大核心
1997年第4期72-75,共4页
Journal of Northwest Forestry University
关键词
改性
魔芋葡甘聚糖
葡萄
保鲜
modified konjac glucomannan
grape
preservation
