不同清洗方法对新鲜椿芽贮藏期间品质的影响  

Effect of Different Washing Methods on Quality of Toona sinensis Roem. During Storage

作　　者：朱苗[1] 鲁青松[2] 李刚凤[1] 谢勇[1] 谭沙[1] 

机构地区：[1]铜仁学院生物与农林工程学院,贵州铜仁554300 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《北方园艺》2016年第21期136-139,共4页Northern Horticulture

基　　金：贵州省科技厅联合基金资助项目(黔科合LH字[2015]7243号);贵州省教育厅重点实验室资助项目(黔教合KY字(2011)005);贵州省教育厅重点学科资助项目(黔教合重点学科(2011)232);铜仁学院校级重点支持学科资助项目

摘　　要：以新鲜椿芽为试材,采用去离子水、苯甲酸钠、双氧水、次氯酸钠以及超声波5种方法对其进行清洗,研究了不同清洗方法对新鲜椿芽贮藏期间品质的影响。结果表明:双氧水由于其强氧化性,对产品的外观品质破坏作用较大,同时也会造成椿芽营养成分大量流失。而含0.01%活性氯的次氯酸钠能够很好的保持香椿的外观品质及其营养成分的含量,使新鲜椿芽的货架期延长至12d。Toona sinensis Roem.was used as material,sterile deionized water,sodium benzoate,hydrogen peroxide,sodium hypochlorite and ultrasonic were used to washing Toona sinensis Roem..Effects of different washing methods on quality of Toona sinensis Roem.was studied.The results indicated that the hydrogen peroxide destroy the appearance quality and nutrition easy owing to its strong oxidizability;the sodium hypochlorite could not only maintain a good appearance quality,but also control the nutrition effectively,and it could prolong the shelf-life of Toona sinensis Roem.to 12 days.

关 键 词：椿芽 清洗 品质 

分 类 号：S644.409.3[农业科学—蔬菜学]