Effect of Storage Temperature on the Quality of Fresh-cut Cattail  

作　　者：Hesheng HUANG Haiping WANG Pian Pian ZHANG 

机构地区：[1]Jiangsu Food & Pharmaceutical Science College [2]Jiangsu Food Processing Research and Development Center

出　　处：《Agricultural Science & Technology》2015年第12期2812-2815,共4页农业科学与技术（英文版）

基　　金：Supported by Students Practice Innovation Projects in Jiangsu Province(2012JSSPITP3590)

摘　　要：Fresh-cut cattail was extremely not resistant to store at room temperature.In the first day,it began to etiolate and rot,the fiber content increased,but the vitamin C content and reducing sugar content decreased.The aerobic bacterial count increased,the weight loss rate sharply increased,and the sensory quality and food value were gradually lost.Low temperature storage could decrease the loss of vitamin C and reducing sugar of fresh-cut cattail,reduce the weight loss rate and delay the increase of fiber content,maintain the water and nutrient of fresh-cut cattail,and the storage effect of 0 ℃ was better than 4 ℃.Fresh-cut cattail was extremely not resistant to store at room temperature.In the first day,it began to etiolate and rot,the fiber content increased,but the vitamin C content and reducing sugar content decreased.The aerobic bacterial count increased,the weight loss rate sharply increased,and the sensory quality and food value were gradually lost.Low temperature storage could decrease the loss of vitamin C and reducing sugar of fresh-cut cattail,reduce the weight loss rate and delay the increase of fiber content,maintain the water and nutrient of fresh-cut cattail,and the storage effect of 0 ℃ was better than 4 ℃.

关 键 词：Fresh-cut cattail PRESERVATION Storage temperature QUALITY 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]