| 复配植酸保鲜剂对荔枝果实的保鲜效果 |
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| 引用本文： | 吴国欣,檀东飞,林跃鑫,欧敏锐. 复配植酸保鲜剂对荔枝果实的保鲜效果[J]. 食品科学, 2004, 25(2): 190-192 |
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| 作者姓名： | 吴国欣 檀东飞 林跃鑫 欧敏锐 |
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| 作者单位： | 福建师范大学生物工程学院 |
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| 摘 要： | 本文报道植酸复配苯甲酸和柠檬酸对荔枝果实的保鲜效果。新鲜荔枝经复配植酸保鲜剂处理5～10min,3±1℃贮藏40d,根据果皮褐变,感官指标,腐烂程度和营养成分的变化评定保鲜效果。结果表明:复配植酸保鲜剂可使荔枝果实保鲜期达到40d左右,果肉品质、风味、果皮色泽保持良好。
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| 关 键 词： | 荔枝 贮藏 复配植酸保鲜剂 |
| 文章编号： | 1002-6630(2004)02-0190-03 |
Fresh-Keeping Effect of Mixed Phytic Acid Fresh-Keeping Agent on Litchi Fruit |
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| WU Guo-xin,TAN Dong-fei,LIN Yue-xin,OU Min-rui. Fresh-Keeping Effect of Mixed Phytic Acid Fresh-Keeping Agent on Litchi Fruit[J]. Food Science, 2004, 25(2): 190-192 |
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| Authors: | WU Guo-xin TAN Dong-fei LIN Yue-xin OU Min-rui |
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| Affiliation: | Bioengineering College, Fujian Normal University |
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| Abstract: | Fresh-keeping effect of mixed phytic acid fresh-keeping agent on litchi fruit was reported in this paper. Fresh litchifruits were treated with mixed phytic acid fresh-keeping agent for 5～10min, followed by 3±1℃ preservation for 40d, Baseon litchi pericap browning, sensational indexes, rotten level and chang of nutrient ingredients during storage, fresh-keepingefficienty of the method was judged. The results shown litchi fruits could preserve for about 40d treated with Mixed phytic acidfresh-keeping agent, was the quality and flavour of the litchi pulp, the color of litchi pericap maintains intact. |
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| Keywords: | litchi storage mixed phytic acid fresh-keeping agent |
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