有机酸复合保鲜剂应用于草莓贮藏的初步探讨  

Preliminary probe into the applying organic acids compound fresh-keeping agents to strawberry storage

作　　者：罗祖友[1] 罗顺华[1] 

机构地区：[1]湖北民族学院食品专业教研室,恩施445000

出　　处：《湖北农业科学》2002年第3期67-69,共3页Hubei Agricultural Sciences

摘　　要：以植酸、山梨酸、乙酸作复合保鲜剂处理草莓 ,于室温和低温下贮藏。结果表明 :2 0℃环境 0 15 %植酸 +0 10 %山梨酸 +0 10 %乙酸处理和 6～ 8℃环境 0 15 %植酸 +0 10 %山梨酸 +0 0 5 %乙酸处理的防腐保鲜效果较好。The paper studied the effects of compound fresh-keeping agents of organic acids to strawberry storage under low temperature and room temperature.The better quality could be keep with compound fresh-keeping agents of 0 15%phytic acid and 0 10%sorbic acid and 0 10%acetic acid at 20℃ or 0 15%phytic acid and 0 10%sorbic acid and 0 05%acetic acid at 6～8℃.

关 键 词：有机酸 复合保鲜剂 应用于 草莓 贮藏 

分 类 号：S668.4[农业科学—果树学]