香柚瓣贮藏保鲜技术研究  

Study on the Preservation Technology of Kinned Pomelo Valves

作　　者：邓放明[1] 尹华[1] 邓银正[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《食品科学》2002年第6期145-148,共4页Food Science

摘　　要：运用保鲜剂、低温、简易气调、辐照等综合措施对去皮香柚瓣贮藏技术进行了初步研究。结果表明:香柚去皮分瓣后,用0.15%山梨酸钾和0.15%苯甲酸钠的酸性溶液浸渍,用0.6%的CaCl2和0.5%的海藻酸钠被膜,再用纸包装,经Co60辐射处理,柚瓣在3～4℃下可贮藏35d。This paper studied preservation tec hnology of kinned pomelo valves comb ined with the used of preserving agent ,lowtemperation,simple controled atmosphere andrad iationtechnology.Firstly,Pomelo was kinnedand divid-ed.Then they are dipped in liquor of 0.15%potassium sorbate and 0.15%sod ium benzoate.Thirdly,they were membraned by using 0.6%CaCl 2 and 0.5%sodiumalginate.Then they were packed by paper cassette,radiated by Co 60 ,preserved at3～4℃.The skinned pomelo valve could be preserved well before 35days.

关 键 词：香柚瓣 贮藏 保鲜技术 去皮柚瓣 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]