| 仲丁胺保鲜剂对鲜椒货架寿命的影响研究 |
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| 引用本文： | 吕彦斌,梁婧婧.仲丁胺保鲜剂对鲜椒货架寿命的影响研究[J].湖南农业科学,2010(5). |
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| 作者姓名： | 吕彦斌 梁婧婧 |
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| 作者单位： | 1. 北京凯华创新科技有限公司,北京,100176
2. 沈阳产品质量监督检验研究院,辽宁,沈阳,110022 |
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| 摘 要： | 研究了仲丁胺保鲜剂(CT1)对鲜椒感官指标、生化指标、理化指标的影响.结果表明,经仲丁胺保鲜剂处理的鲜椒货架期可延长11 d;抗坏血酸含量损失率为38%;可溶性固形物、可滴定酸的含量变化范围均在2%左右,接近于新鲜果蔬的含量.
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| 关 键 词： | 仲丁胺保鲜剂 鲜椒 货架寿命 |
Effect of 2-aminobutane Preservative on Green Pepper's Shelf-life |
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| LV Yan-bin,LIANG Jing-jing.Effect of 2-aminobutane Preservative on Green Pepper's Shelf-life[J].Hunan Agricultural Sciences,2010(5). |
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| Authors: | LV Yan-bin LIANG Jing-jing |
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| Abstract: | The effects of 2-aminobutane(2-AB)preservative on the sensory index,biochemical index,physical chemistry index of green pepper were researched.The results showed that 2-AB preservative could extend 11 days shelflife of green pepper;the loss rate of ascorbic acid content was 38%;the variation ranges of soluble solid content and titratable acid content all around 2%,which very close to the contents of each substances in fresh vegetables. |
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| Keywords: | 2-aminobutane(2-AB)preservative green pepper shelf-life |
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