几种不同化学保鲜剂对草莓贮藏保鲜效果的对比研究  

CONTRAST RESEARCH TO THE STRAWBERRY PRESERVATION AND FRESHNESS RESULT OF SEVERAL KINDS OF DIFFERENT CHEMICAL ANTISTALING AGENT

作　　者：陈明之[1] 

机构地区：[1]浙江商业职业技术学院烹饪与旅游管理系,杭州310053

出　　处：《食品研究与开发》2005年第4期158-160,共3页Food Research and Development

摘　　要：比较了过氧乙酸、过氧乙酸+氯化钙、氯化钙3种保鲜剂对草莓贮藏保鲜效果的差异,结果表明过氧乙酸保鲜效果最好,其次是过氧乙酸+氯化钙,氯化钙处理保鲜效果最差。过氧乙酸的浓度以0.01%最好,氯化钙的浓度为4%最好。The effect of peracetic acid, peracetic acid and calcium chloride, calcium chloride on the preservation of strawberry was studied in this paper.The results showed that peracetic acid had the best preservation action,calcium chloride preservation action was the worst. The concentration of 0.01% in peracetic acid was recommended, the concentration of 4% in calcium chloride was recommended.

关 键 词：化学保鲜剂 草莓 保鲜技术 贮藏方式 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程] S668.4[轻工技术与工程—食品科学与工程]