| 清洗方式对空心菜采后保鲜效果的影响 |
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| 引用本文： | 杨冲,谢晶.清洗方式对空心菜采后保鲜效果的影响[J].食品与发酵工业,2019(2):179-184. |
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| 作者姓名： | 杨冲 谢晶 |
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| 作者单位： | 上海海洋大学食品学院;上海冷链装备性能与节能评价专业技术服务平台;农业部冷库及制冷设备质量监督检验测试中心(上海);上海海洋大学食品科学与工程国家级实验教学示范中心 |
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| 基金项目： | 上海市绿叶菜产业体系建设项目;上海市科委公共服务平台建设项目(编号:17DZ2293400) |
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| 摘 要： | 以空心菜为对象,研究不同清洗方式(次氯酸钠溶液,有效氯浓度为100 mg/L;臭氧水,活性氧浓度1. 8 mg/L;超声波清洗,40 Hz、0. 33 W/cm^2)对空心菜采后贮藏保鲜效果的影响。结果表明,这3种清洗处理有利于保持空心菜的感官品质,维持较低的菌落总数水平,延缓叶绿素、Vc等含量下降,其中臭氧水清洗保鲜效果最好,相对于对照组货架期有效地延长了3 d。
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| 关 键 词： | 空心菜 清洗 贮藏 保鲜 货架期 |
Effects of different raising cleaning methods on preservation of Ipomoea aquatica |
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| YANG Chong,XIE Jing.Effects of different raising cleaning methods on preservation of Ipomoea aquatica[J].Food and Fermentation Industries,2019(2):179-184. |
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| Authors: | YANG Chong XIE Jing |
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| Affiliation: | (College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Quality Supervision,Inspection and Testing Center for Cold Storage and Refrigeration Equipment(Shanghai),Ministry of Agriculture,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University),Shanghai 201306,China) |
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| Abstract: | YANG Chong;XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Quality Supervision,Inspection and Testing Center for Cold Storage and Refrigeration Equipment(Shanghai),Ministry of Agriculture,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University),Shanghai 201306,China) |
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| Keywords: | Ipomoea aquatica cleaning storage keeping fresh shelf life |
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