摘要
以樱桃为试材,以甘草提取物与壳聚糖配制成的不同浓度的溶液为保鲜剂,研究了不同浓度复合保鲜液对樱桃感官品质和营养指标的影响。结果表明:甘草提取物浓度为1.0%、壳聚糖浓度为1.5%时,樱桃的保鲜效果较好,保鲜期延长了1倍。
Taking cherry as material, different concentrations of preservative were made of licorice extract and chitosan,and the effect of different concentrations of preservative on sensory quality and nutritional indictors were studied. The results showed that the flesh-keeping effect of solution with 1. 0% licorice extract and 1.5% chitosan was the best,which delayed the shelf life 1 time.
出处
《北方园艺》
CAS
北大核心
2013年第23期137-140,共4页
Northern Horticulture
基金
国家自然科学基金资助项目(30760040)
楚雄师范学院科研基金资助项目(08YJYB15)
关键词
樱桃
甘草
壳聚糖
保鲜
cherry
licorice
chitosan
fresh-keeping
