| 超市最小加工黄瓜的保鲜 |
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| 引用本文： | 肖功年,张慜,汤坚.超市最小加工黄瓜的保鲜[J].食品与生物技术学报,2002,21(5):468-471. |
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| 作者姓名： | 肖功年 张慜 汤坚 |
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| 作者单位： | 江南大学,食品学院,江苏,无锡,214036 |
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| 基金项目： | 江苏省青蓝工程资助项目，苏净集团—江南大学联合研究所项目 |
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| 摘 要： | 以黄瓜为例 ,研究了其切割后经臭氧、涂膜、低温等处理后的物理、生理变化 .结果表明 ,黄瓜经过 4 .2mg/m3质量浓度的臭氧水以及涂膜配方C处理后具有较好的保鲜效果 ,能抑制最小加工黄瓜的呼吸作用 ,阻止可溶性固形物的分解 ,以及营养成分的损失 ,并有效地抑制酶促褐变 .
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| 关 键 词： | 最小加工 黄瓜 臭氧 涂膜 保鲜 |
| 文章编号： | 1009-038X(2002)05-0468-04 |
| 修稿时间： | 2002年4月17日 |
The Preservation of Minimally Processed Cucumbers in Supermarkets |
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| XIAO Gong-nian,ZHANG Min,TANG Jian.The Preservation of Minimally Processed Cucumbers in Supermarkets[J].Journal of Food Science and Biotechnology,2002,21(5):468-471. |
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| Authors: | XIAO Gong-nian ZHANG Min TANG Jian |
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| Abstract: | Minimal process of fruits and vegetables is a new food industry in the world. The physiological and physical changes of cucumbers were studied after treated by coating and ozone water. It showed that the treatments with 4.2 mg/m 3 ozone and the coating C inhibited respiration and chlorophyl breakdown. Furthermore, it also reduced the loss of soluble solids and inhibited PPO activity. |
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| Keywords: | minimal process cucumber ozone coating preservation |
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