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Position: Home > Articles > Research of Pyrolin on Strawberry Preservation Chinese Agricultural Science Bulletin 2009,25 (10) 84-88

鹿蹄草素在草莓保鲜中的应用研究

作  者:
魏月琴;艾启俊;吴振宇
单  位:
北京农学院食品科学系;北京农学院植物科学技术系
关键词:
鹿蹄草素;草莓;保鲜
摘  要:
研究了涂膜剂中加入不同浓度的鹿蹄草素处理对贮存于室温(25℃)和4℃条件下"丰香"草莓果实品质的影响。结果表明,涂膜剂中加入鹿蹄草素可以明显地抑制草莓失重率的升高,硬度的下降,总酸含量的下降,且延长了草莓的货架期。其中涂膜剂中加入0.313mg/ml的鹿蹄草素时草莓保存效果最好。
译  名:
Research of Pyrolin on Strawberry Preservation
作  者:
Wei Yueqin1,Ai Qijun2,Wu Zhenyu1(1Department of Plant Science and Technology,Beijing 102206;2Department of Food Science,Beijing University of Agriculture,Beijing 102206)
关键词:
pyrolin,strawberry,preservation
摘  要:
Quality of strawberry fruits coating with pyrolin of different concentration and storied at ambient(25 ℃) and cold temperature(4 ℃) respectively were investigated.The results showed that the treatment of coating with pyrolin can markedly reduce the ratio of the losing weight;the loss of flesh firmness and the loss of titratable acid content of strawberry compared to control,and the shelf life were prolonged.The fruits of strawberry coating with 0.313 mg/ml pyrolin had the most effective preservation.

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