鲜切西洋芹联合保鲜技术的研究  

Study of the composite preservation of fresh-cut celery

作　　者：高翔[1] 王蕊[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223001

出　　处：《食品与机械》2004年第2期9-11,共3页Food and Machinery

摘　　要：对鲜切西洋芹过氧化氢、柠檬酸与氯化钙的联合保鲜研究表明 ,0 .1 5 %过氧化氢 +0 .1 %柠檬酸 +0 .4 %氯化钙可有效杀灭鲜切菜表面的微生物 ,抑制酶的活性 ,降低呼吸作用和蒸腾作用 ,固形物含量、pH值。The composite preservation with H 2O 2,CA and CaCl 2 was studied on fresh cut celery and the results indicated that the composite presevation could exterminate most of microbes on the surface of fresh cuts, restrain the activity of the degrading enzyme and low the loss for respiration and transpiration. Compared with the control groups, the treatments were higher contents of solids,pH Value and Vc and good sensory quality.

关 键 词：鲜切西洋芹 过氧化氢 柠檬酸 氯化钙 联合保鲜 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]