| 清洗剂对生菜贮藏保鲜效果的影响 |
| |
| 引用本文： | 王宏,董大远.清洗剂对生菜贮藏保鲜效果的影响[J].食品研究与开发,2006,27(8):153-156. |
| |
| 作者姓名： | 王宏 董大远 |
| |
| 作者单位： | 1. 湛江师范学院生化院烹饪营养,广东,湛江,524048
2. 江苏射阳职教中心,江苏,盐城,224300 |
| |
| 基金项目： | 湛江师范学院校科研和教改项目 |
| |
| 摘 要： | 以臭氧、次氯酸钠处理生菜，进行生菜贮藏保鲜试验。结果表明，臭氧水处理有利于降低生菜中还原糖、叶绿素、抗坏血酸的损失和降低其呼吸强度、电导率，从而表明经臭氧处理的生菜比次氯酸钠处理的生菜贮藏保鲜效果好。
|
| 关 键 词： | 生菜 清洗剂 臭氧 次氯酸钠 |
| 收稿时间： | 2006-07-10 |
| 修稿时间： | 2006年7月10日 |
EFFECTS OF FRESH-KEEPING AGENT ON THE PRESERVATION OF LETTUCE |
| |
| WANG Hong,DONG Da-yuan.EFFECTS OF FRESH-KEEPING AGENT ON THE PRESERVATION OF LETTUCE[J].Food Research and Developent,2006,27(8):153-156. |
| |
| Authors: | WANG Hong DONG Da-yuan |
| |
| Affiliation: | 1. Life Science and Chemistry Dep., Zhanjiang Normal University, Zhanjiang 524048,Guangdong, China; 2. Jiangsu Sheyang Vocational Education Center, Yancheng 224300, Jiangsu, China |
| |
| Abstract: | This paper introduces an experiment on how to use ozone and NaClO to keep the lettuce fresh. It shows that using ozone can reduce the lost of the reduced sugar, contents of chlorophyll, Ve and its respiration, electric conductivity ,from it we can know that it is better to use ozone than NaClO to keep the lettuce fresh. |
| |
| Keywords: | lettuce fresh-keeping agent ozone NaClO |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
