排序方式： 共有94条查询结果，搜索用时 15 毫秒
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研究了过氧化氢、柠檬酸与氯化钙组合,以及不同包装材料高密度聚乙烯薄膜(HDPE)、普通聚乙烯薄膜(PE)及低密度聚乙烯薄膜(LDPE)对鲜切西芹的保鲜作用.试验结果表明,过氧化氢+柠檬酸+氯化钙组合时鲜切西芹有保鲜作用,可降低失重率,使呼吸代谢、相时电导率处于较低水平,鲜度指数也明显高于对照.LDPE,HDPE,PE三种包装材料对鲜切西芹的保鲜效果影响不明显.0.15%H2O2+0.1%CA+0.4%CaCl2组合对鲜切西芹的保鲜效果最好,贮藏9 d时,鲜度指数仍达到76.9%. 相似文献
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本试验将60Co-γ辐照引入苦瓜的鲜切加工过程,研究不同辐照剂量对苦瓜杀菌效果和感官品质的影响。结果表明:辐照剂量0.52kGy以上的辐照处理对鲜切苦瓜细菌、大肠菌群、肠炎沙门氏菌(D10=0.33),英诺克李斯特菌(D10=0.29)杀灭效果显著;1.86kGy以下的辐照对鲜切苦瓜色度、硬度的影响在5%水平上差异不显著。0.52～1.86kGy辐照处理对苦瓜的色泽、气味、质地和滋味、组织状态等方面可接受性没有显著影响。因此,0.52～1.86kGy辐照剂量可以有效控制鲜切苦瓜中的微生物而不影响其感官品质,能满足糖尿病人的食用要求,货架期可达6d。 相似文献
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以低密度聚乙烯、高密度聚乙烯、聚丙烯膜为包装材料,研究其对鲜切苹果的保鲜效果。结果表明:3种保鲜膜包装均能不同程度地抑制鲜切苹果呼吸强度,推迟呼吸高峰期到来,减少营养物质消耗,0.04mmLDPE保鲜膜较适合于鲜切苹果的自发气调包装。 相似文献
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‘Blanquilla’ pears processed as fresh-cut products are highly sensitive to browning and softening. Common postharvest methods, such as the use of antibrowning compounds and/or modified atmosphere packaging, fail to preserve ‘Blanquilla’ pear slices long enough to be marketable. However, treatment with 1-MCP before cutting and peeling considerably improved their textural properties (9.2 N vs. 1.1 N with and without 1-MCP treatment, respectively) and color (a* values of 1 vs. 5 after 15 d at 4 °C, for slices pear treated with 1-MCP and without treatment, respectively). These positive changes were closely related to a decrease in respiratory activity determined on whole pears after 3 months of storage in air at 0 ± 1 °C and 95% R.H. (0.40 ± 0.05 mmol CO2 kg−1 h−1 vs. 0.77 ± 0.04 mmol CO2 kg−1 h−1 with and without 1-MCP treatment, respectively) and ethylene production (1.18 ± 0.36 nmol C2H4 kg−1 h−1 vs. 5.751 ± 1.12 nmol C2H4 kg−1 h−1 for samples treated with and without 1-MCP, respectively). The use of 1-MCP allows fresh-cut ‘Blanquilla’ pears to be sold up to about 5 d after processing. Treatment with 1-MCP could be a viable alternative to common technologies for extending the shelf-life of ‘Blanquilla’ pears as a fresh-cut product. 相似文献
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[目的]优化超声波辅助提取香瓜多糖的工艺。[方法]以香瓜为原料,通过超声波破碎细胞和水浸提法对香瓜多糖进行了提取,并在单因素试验的基础上通过正交试验对香瓜多糖提取的工艺条件进行了优化。[结果]各因素对香瓜多糖浸出率影响的大小顺序为浸提温度〉总浸提时间〉水料比〉超声波处理时间。超声波辅助提取香瓜多糖的最佳工艺条件为超声波处理时间45 min、浸提温度70℃、总浸提时间3 h及水料比25∶1。在该工艺条件下,提取香瓜多糖的含量为3.78%。[结论]该研究为香瓜中多糖的开发和利用提供了参考。 相似文献
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以红富士苹果为试材,从颜色、硬度、可滴定酸、可溶性固形物含量、维生素C含量、质量损失率以及感官评定等方面研究不同含量的银杏叶提取液浸泡处理对鲜切红富士苹果的保鲜效果。结果表明,在4 ℃贮藏条件下,与对照（无菌蒸馏水浸泡处理）相比,银杏叶提取液处理能在一定程度上提高鲜切苹果的感官品质,抑制褐变,减少水分散失,延缓硬度下降,维持可溶性固形物、可滴定酸及维生素C等营养物质的含量,较好地保持鲜切苹果的品质,其中总黄酮含量为0.5 g/L的银杏叶提取液处理保鲜效果最佳。 相似文献
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[目的]研究1-MCP、壳聚糖处理对鲜切马铃薯贮藏期间活性氧代谢及保鲜效果的影响。[方法]设置1-MCP(2μl/L)、壳聚糖(2%)及1-MCP联合壳聚糖3个处理,以未加处理的鲜切马铃薯为对照,对鲜切马铃薯贮藏期间的相关指标进行测定。[结果]1-MCP处理能显著降低马铃薯呼吸作用,维持较高的SOD、POD活性,减少了O2-.和H2O2及MDA在体内的积累,延缓VC含量的下降,抑制PPO活性,表现出很好的贮藏效果;壳聚糖处理与1-MCP处理效果相反,但很好地抑制了鲜切马铃薯PPO活性;与对照相比,1-MCP联合壳聚糖虽有一定保鲜效果,但差异不明显。[结果]1-MCP处理鲜切马铃薯具有较好的保鲜效果。 相似文献
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[目的]研究几种贮藏方式对采后哈密瓜生理及贮藏品质的影响.[方法]以新疆哈密瓜西州密17号为试材,采用2～4、4～6、6～8、8～10℃4个贮藏温度下的杀菌剂、1-MCP、杀菌剂复合1-MCP技术对哈密瓜进行采后处理,定期测定哈密瓜采后贮藏期间的各项品质指标.研究几种贮藏方式对采后哈密瓜果实可溶性固形物、硬度、电导率、丙二醛（MDA）含量及POD、SOD与CAT酶活性等的影响.[结果]不同采后处理中,6～8℃条件下贮藏、采后杀菌剂复合1-MCP处理,CAT、POD、SOD酶活水平最高;8～10℃贮藏温度下、采后杀菌剂处理,MDA含量水平最高;4～6℃贮藏温度下、来后1-MCP处理,质膜透性最低;2～4℃贮藏温度下、采后1-MCP处理,果实硬度和哈密瓜中心TSS含量水平最高.[结论]6～8℃贮藏温度下对西州密17号进行采后杀菌剂复合1-MCP处理,减缓了哈密瓜可溶性固形物的消耗,抑制果实的软化,较好地保持哈密瓜的品质,有效延长哈密瓜的贮藏期. 相似文献
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‘Rojo Brillante’ is an important variety of persimmon that after removal of the astringency with high levels of CO2, maintains firmness and sweetness, making possible its commercialization as a fresh-cut commodity. However, the commercial success of the product is limited mainly by enzymatic browning. This work presents the effect of a wide range of antioxidants on enzymatic browning of ‘Rojo Brillante’ persimmon combining in vitro (extracts and precipitates) and in vivo (cut tissue) studies. Preliminary screening of the antioxidants, determined by absorbance and color measurements of persimmon extracts and pellets, showed that 4-hexylresorcinol (Hexyl), citric acid (CA) and calcium chloride (CaCl2) were effective at controlling browning at 10 mM; whereas, ascorbic acid (AA) required a higher concentration (25 mM). Peracetic acid, cyclodextrin, cysteine, and hexametaphosphate were not effective at controlling browning, even at a concentration of 50 mM. In in vivo studies, AA (1.12%) and CA (0.21%) were the most effective treatments to control enzymatic browning of fresh-cut material, reaching the limit of marketability in 5–7 days, whereas, Hexyl and CaCl2 did not reach 1 day of storage. The results showed that optimum concentrations in cut tissue did not always correlate with the in vitro studies, indicating that antioxidants have an effect not only in browning reactions, but also in metabolic activity and cell wall changes during wound-induced reactions. The results provide relevant information for further development of minimally processed ‘Rojo Brillante’ persimmon during storage at 5 °C. 相似文献