| 影响鲜切甘薯保鲜的因素研究 |
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| 引用本文： | 祝美云,魏征,赵光辉,徐培东.影响鲜切甘薯保鲜的因素研究[J].浙江农业学报,2008,20(6):0. |
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| 作者姓名： | 祝美云 魏征 赵光辉 徐培东 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南,郑州,450002 |
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| 基金项目： | 河南农业大学实验室创新项目
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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,0.90NaCl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.
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| 关 键 词： | 甘薯 鲜切 护色 涂膜保鲜 |
Research on the influencing factors of the fresh-cut sweet potato |
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| ZHU Mei-yun,WEI Zheng,ZHAO Guang-hui,XU Pei-dong.Research on the influencing factors of the fresh-cut sweet potato[J].Acta Agriculturae Zhejiangensis,2008,20(6):0. |
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| Authors: | ZHU Mei-yun WEI Zheng ZHAO Guang-hui XU Pei-dong |
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| Institution: | ZHU Mei-yun,WEI Zheng,ZHAO Guang-hui,XU Pei-dong(College of Food Science , Technology,Henan Agricultural University,Zhengzhou Henan 450002,China) |
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| Abstract: | 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 ascorbic acid and NaCl w... |
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| Keywords: | sweet potato fresh-cut color protection membrane preservation |
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