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影响鲜切甘薯保鲜的因素研究 被引量:3

Research on the influencing factors of the fresh-cut sweet potato
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摘要 探讨了鲜切甘薯保鲜工艺中影响产品质量的几个重要因素。通过正交试验进行护色条件的选择,同时对涂膜膜浓度和鲜切甘薯的贮藏温度作了试验,结果表明:选用0.15%异抗坏血酸,0.30%柠檬酸,0.90%NaCl作为前期护色效果最好,异抗坏血酸的护色效果达到显著水平,柠檬酸和NaCl的护色效果不太明显;选用4.8%玉米淀粉做涂膜剂涂膜,在13℃下贮藏,可使鲜切甘薯的贮藏期延长至15 d。 The research was conducted on several important factors affecting its quality during preservation of fresh-cut sweet potato. Selected the best color-maintaining conditions, tested the concentration of film coated and storage temperature of fresh-cut sweet potato by orthogonal experiments. The results showed the best color-maintaining conditions were 0. 15% isoascorbic acid, 0.30% citric acid and 0. 90% NaCl. The effect citric acid to color protection achieved significant level, and those of aseorbic acid and NaCl were not obvious. Fresh-cut sweet potato coated film with 4.8% corn starch could prolong the storage stage to 15 d at 13℃. Which supply several social basis to industrialize manufacture of fresh-cut sweet potato products.
出处 《浙江农业学报》 CSCD 2008年第6期487-490,共4页 Acta Agriculturae Zhejiangensis
基金 河南农业大学实验室创新项目(C071007)
关键词 甘薯 鲜切 护色 涂膜保鲜 sweet potato fresh-cut color protection membrane preservation
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