Position: Home > Articles > Effects of Anti-browning Reagent on Fresh-cut Apples
Food and Nutrition in China
2011,17
(07)
58-60
鲜切苹果褐变抑制的研究
作 者：
张芳;张永茂;康三江
单 位：
甘肃省农业科学院农产品贮藏加工研究所
关键词：
复合护色液;鲜切苹果;褐变
摘 要：
以柠檬酸、氯化钠、乙二胺四乙酸二钠、D-异抗坏血酸钠对鲜切苹果进行独立及复合护色处理。结果表明,4种试剂复合的效果优于单独处理,采用L16(45)正交试验,利用各种护色剂的协同作用,得到一种替代亚硫酸盐的新型复合护色液:1.00%柠檬酸+0.80%氯化钠+0.16%乙二胺四乙酸二钠+0.50%D-异抗坏血酸钠。
译 名：
Effects of Anti-browning Reagent on Fresh-cut Apples
作 者：
ZHANG Fang, ZHANG Yong-mao, KANG San-jiang (Agricultural Product Storage and Processing Research Institute,Gansu Academy of gricultural Sciences,Lanzhou 730070,China)
关键词：
compound reagent;fresh-cut apple;browning
摘 要：
The independent and combined reagent treatment of citric acid,sodium chloride,EDTA-2Na,sodium D-isoascorbate on fresh-cut apple were studied.The results showed that the effect of compounds with 4 reagents was the best,the optimum compound reagent for color-protection of fresh-cut apple was a mixture of 1.0% citric acid,0.8% sodium chloride,0.16% EDTA-2Na and 0.5% sodium D-isoascorbate.
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