光钛杀菌对草莓保鲜效果的研究  

Study on the effect of killing bacteria on the result of keeping fresh and quality of physics and chemistry of strawberry during refrigeration

作　　者：焦凌霞[1] 张浩[1] 郑超[1] 肖建军[2] 

机构地区：[1]河南科技学院食品学院,新乡453003 [2]河南新飞电器有限公司,新乡453002

出　　处：《食品科技》2008年第7期228-231,共4页Food Science and Technology

摘　　要：在4℃冷藏条件下,对分别存放在光钛杀菌冰箱和普通冰箱中的新鲜草莓的细菌总数、霉菌总数、总糖、Vc含量和感官质量变化进行研究。试验结果表明,与普通冷藏相比,光钛杀菌条件下微生物生长缓慢,总糖下降的幅度较小,Vc损失不明显,存放至10d,杀菌条件下存放的草莓腐烂率较低,感官质量好,对草莓的保鲜效果明显优于普通冷藏条件。The total number of bacteria, total mold count, total sugar, ascorbic acid, and aesthetic quality of fresh strawberry were examined in refrigerator of killing bacteria of Ultraviolet ray and Titanium dioxide and Ordinary refrigerator at 4 ℃. Experimental results showed that the effect of killing bacteria of the Ultraviolet ray and Titanium dioxide Refrigerator is significant, it can inhibit the growth of microorganism, decrease the losses of total sugar, and reduces Oxidized speed of ascorbic acid compared with ordinary refrigerator. Aesthetic Quality of strawberry in refrigerator of killing bacteria is better than ordinary refrigerator＇s during 10 days.

关 键 词：光钛杀菌 草莓 冷藏 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]