| 金瓜复合涂膜保鲜研究 |
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| 引用本文： | 王小英,杨晓波,谢苒荑. 金瓜复合涂膜保鲜研究[J]. 食品科技, 2003, 0(9): 82-83 |
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| 作者姓名： | 王小英 杨晓波 谢苒荑 |
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| 作者单位： | 上海应用技术学院生物与食品工程系,上海,200433 |
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| 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.
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| 关 键 词： | 金瓜 涂膜剂 保鲜 |
| 文章编号： | 1005-9989(2003)09-0082-02 |
| 修稿时间： | 2003-04-02 |
Study on coating preservation of marrow squash |
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| WANG Xiao-ying YANG Xiao-bo XIE Ran-yi. Study on coating preservation of marrow squash[J]. Food Science and Technology, 2003, 0(9): 82-83 |
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| Authors: | WANG Xiao-ying YANG Xiao-bo XIE Ran-yi |
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| Abstract: | 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. |
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| Keywords: | marrow squash (Cucurbita ovifera L.) coating agent preservation |
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