过氧化钙在水果保鲜中的应用研究  

The application of CaO_2 in preservation of fresh fruits

作　　者：吴莉莉[1] 刘兴利[1] 杨学军[1] 张嫦[1] 

机构地区：[1]西南民族大学化学与环境保护工程学院,四川成都610041

出　　处：《西南民族大学学报（自然科学版）》2009年第6期1220-1223,共4页Journal of Southwest Minzu University(Natural Science Edition)

基　　金：西南民族大学一般项目资助(07NyB011)

摘　　要：在室温下用对比试验法通过不同剂量的自制保鲜剂(过氧化钙)对香蕉、草莓的保鲜,观察香蕉、草莓在保鲜过程中随着时间的推移在外观、失重率及含氧量上的变化,分析保鲜效果,从而确定最佳的自制保鲜剂用量.The comparative experiment is used to preserve fresh banana and strawberry by different amount of self-made preservation of freshsolvent under room temperature. The changes of appearance, the rate of weightlessness, and the oxygen contents of banana and strawberry are observed with the time going on. The amount of preservation is defined.

关 键 词：自制保鲜剂 外观 失重率 含氧量 

分 类 号：S37[农业科学—农产品加工]