金瓜复合涂膜保鲜研究  

Study on coating preservation of marrow squash

作　　者：王小英[1] 杨晓波[1] 谢苒荑[1] 

机构地区：[1]上海应用技术学院生物与食品工程系,上海200433

出　　处：《食品科技》2003年第9期82-83,共2页Food Science and Technology

摘　　要：研究了不同涂膜处理对金瓜的常温贮藏保鲜效果,结果表明:由海藻酸钠0.5%+蔗糖酯0.5%+苯甲酸钠0.5%组成的复合涂膜剂对金瓜的防腐保鲜效果最好,贮藏3个月后无一腐烂,但失重率最高。This paper studied the preservative effect of different coating agents on marrow squash (Cucurbita ovifera L.) stored at ambient temperature. The results showed that the best coating agents are: sodium alginate 0.5%+sucrose fatty acid ester 0.5%+sodium benzoate 0.5%. No marrow squashes had rotten during the 3 months ambient storage, but their weight loss was high.

关 键 词：金瓜 涂膜剂 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]