黄秋葵保鲜贮藏技术的研究  

Study on Technology of Fresh-keeping of Okra

作　　者：陈江萍[1] 

机构地区：[1]台州科技职业学院

出　　处：《食品研究与开发》2010年第8期186-189,共4页Food Research and Development

摘　　要：对黄秋葵进行保鲜贮藏配方正交试验和方差分析,结果表明,效果最好的条件为：温度为1℃～3℃,由2.0%N,O-羧甲基壳聚糖、25μg/mL6-苄氨基腺嘌呤（6-BA）及0.1g/kg脱氢醋酸钠混合制成的保鲜剂和脱乙烯剂（KMnO4）配合使用,塑料包装袋最佳厚度0.02mm,贮藏时间可达30d,保持了黄秋葵原有外观和风味。其VC含量保持65%,可溶性蛋白保持72%,叶绿素保持81%,黏性物质保持76%,硬度保持88%。The antistaling agents prescription orthogonal test and variance analysis of fresh-keeping okre.The result showed that 1℃-3℃,2.0% N,O-carboxymethyl chitosan,25μg/mL 6-Benzyl aminopurine,0.10g/kg Sodium dehydroacetate and ethylene sorbent（KMnO4）,the best ply of fresh bag were 0.02mm,preservation time were 30 days,okra remained norreal outline and special flavor,remained the content of VC 65%,soluble protein 72%,chlorophyll 81 %,mucilage viscosity 76%,rigidity 88%.

关 键 词：黄秋葵 保鲜 贮藏 

分 类 号：S649[农业科学—蔬菜学]