Position: Home > Articles > Study on Sterilization Effect of the Stable Chlorine Dioxide on MP Mango Storage
FOOD SCIENCE
2003,24
(2)
142-144
稳定态二氧化氯杀菌剂在MP芒果上应用研究
作 者：
潘永贵;植丽华;黄德凯
单 位：
华南热带农业大学工学院
关键词：
MP芒果;ClO2;杀菌;褐变
摘 要：
以象牙芒为原料,经挑选、去皮、去核、切割后分别用25、50、75×10-6的稳定态ClO2杀菌剂处理,然后分别置于10、15、20℃下贮藏,研究ClO2的杀菌效果以及使用浓度和贮藏温度对其杀菌效果的影响。研究结果表明:ClO2对MP芒果有较显著的杀菌效果;在一定的浓度范围内,随着ClO2杀菌剂浓度增加,杀菌效果随之增强:但随着贮期延长,高浓度的ClO2杀菌的抑菌效果反而下降最快;低温贮藏有助于保持和增强ClO2的杀菌效果;同时,研究发现ClO2还有较好的防褐变效果,并且其防褐变效果随着浓度的增加而增强。
译 名：
Study on Sterilization Effect of the Stable Chlorine Dioxide on MP Mango Storage
作 者：
Pan Yonggui etal
关键词：
MP mango; the stable chloride dioxide; bacteria sum;brown
摘 要：
The MP(Minimally Processed)mango was treated by three different concentrations of the stable chlorine dioxide germicide and then stored in three different temperatures when they were selected、peeled and cut.The results showed that chlorine dioxide sterilization action was enhanced when its concentration increased. During the storage, chlorine dioxide's sterilization action of 75×10-6 declined sharply. For maintaining the chlorine dioxide sterilization action MP mango should be stored in a lower temperature. In addition, the stable chlorine dioxide could delay browning.
导出引用
计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
