沂州木瓜切割与钙处理对品质的影响探讨  

Effects of calcium treatment and cutting mode on yizhou chaenomeles quality

作　　者：郑亚琴[1] 于军香[1] 

机构地区：[1]临沂师范学院城乡经济学院,临沂276000

出　　处：《食品科技》2008年第9期254-256,共3页Food Science and Technology

摘　　要：实验以沂州木瓜为原料,以不同浓度氯化钙处理及不同的切割方式对沂州木瓜保鲜进行研究。实验结果表明,纵切的沂州木瓜的耐贮性和品质保持要比横切的好;关于CaCl2浓度的影响与切割方式密切相关,对于纵切的产品,0.4%的CaCl2浓度处理效果较佳;而横切的产品,0.6%的CaCl2浓度处理的效果更好。Effects of different concentration of CaCI2 and cutting mode on Yizhou chaenomeles quality were studied. The results showed that vertically cutting was beneficial to keep product quality, the effect of CaCl2 was closely linked with cutting mode, 0.4% CaCl2 was better for vertically product, but 0.6% CaCl2 was better for across cutting.

关 键 词：沂州木瓜 保鲜 钙处理 切割方式 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]