| 漂白胶对芒果贮藏保鲜效果的研究 |
| |
| 引用本文： | 甘瑾,马李一,陈智勇,张弘,李彬,陈晓鸣.漂白胶对芒果贮藏保鲜效果的研究[J].食品科学,2005,26(1):242-244. |
| |
| 作者姓名： | 甘瑾 马李一 陈智勇 张弘 李彬 陈晓鸣 |
| |
| 作者单位： | 1. 中国林业科学研究院资源昆虫研究所,云南,昆明,650224
2. 北京林业大学木材科学与技术学院,北京,100083 |
| |
| 基金项目： | 国家林业局“948”项目(2000-4-18)，国家林业局重点实验室基金资助项目(ZK2002-2) |
| |
| 摘 要： | 用不同浓度的漂白胶溶液，在常温(25～28℃)下对芒果进行涂膜保鲜试验，分别对各保鲜样品的失重率、转色指数、发病指数等指标进行了测定。结果表明，小同浓度的漂白胶溶液对芒果的保鲜效果均比对照好，而漂白胶浓度以10％最为适宜。
|
| 关 键 词： | 漂白胶 芒果 保鲜 |
| 文章编号： | 1002-6630(2005)01-0242-03 |
Study on the Effects of the Bleached Lac Treatment on Mango |
| |
| GAN Jin,MA Li-yi,CHEN Zhi-yong,ZHANG Hong,LI Bin,CHENG Xiao-ming.Study on the Effects of the Bleached Lac Treatment on Mango[J].Food Science,2005,26(1):242-244. |
| |
| Authors: | GAN Jin MA Li-yi CHEN Zhi-yong ZHANG Hong LI Bin CHENG Xiao-ming |
| |
| Affiliation: | GAN Jin1,MA Li-yi2,CHEN Zhi-yong1,ZHANG Hong1,LI Bin1,CHENG Xiao-ming1 |
| |
| Abstract: | At the room temperature , the mango was treated with different concentration of bleached lac. The loss of water , the disease index and the index of color changing were analyzed respectively. The results showed that the mango was preserved better with different concentration of bleached lac than the contrast sample. The appropriate concentration of bleached lac was 10%. |
| |
| Keywords: | bleached lac mango preserve |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
