蒲菜真空软包装贮藏技术研究  

Study on Storage Technology of Vacuum Soft Package on Typha latifolia L.

作　　者：董静[1] 

机构地区：[1]江苏财经职业技术学院,江苏淮安223003

出　　处：《农业科技与装备》2011年第5期21-23,共3页Agricultural Science & Technology and Equipment

摘　　要：为延长蒲菜的保鲜期,以新鲜蒲菜为原料,采用保鲜液真空包装的方法,探讨不同保鲜液对蒲菜外观品质及营养指标的影响。试验结果表明:氯化钠、柠檬酸、维生素C保鲜液都对蒲菜具有一定的保鲜作用;复合保鲜液(0.8%氯化钠、0.15%柠檬酸、0.07%维生素C)真空软包装的贮藏效果最佳。he fresh Typha latifolia L. together with fresh-keeping solution was vacuumized to prolong storage life after blanching for color preservation. The effects of different fresh-keeping solutions on quality of Typha latifolia L. were investigated during soft package storage. The experimental results showed that sodium chloride, citric acid and vitamin C fresh-keeping solution all have a certain fresh- keeping arid storage effect on Typha latifolia L.. The Typha latifolia L. was still fresh after storing 15 days in sodium chloride freshkeeping solution at normal temperature. The optimization complex fresh-keeping solution was mixture containing 0.8% sodium chloride, 0.15% citric acid and 0.07% vitamin C.

关 键 词：蒲菜 贮藏 软包装 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]