| 大葱及葱丝的贮藏保鲜研究 |
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| 引用本文： | 阎瑞香,张华云,李丽秀. 大葱及葱丝的贮藏保鲜研究[J]. 食品与发酵工业, 2003, 29(1): 57-60 |
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| 作者姓名： | 阎瑞香 张华云 李丽秀 |
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| 作者单位： | 国家农产品保鲜工程技术研究中心,天津,300112 |
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| 摘 要： | 采用不同防腐保鲜剂、O3 处理大葱和葱丝 ,并采用不同保鲜膜包装后在 0℃条件下贮藏 ,以确定大葱和葱丝的最佳保鲜技术条件。结果表明 :大葱采用果蔬烟熏保鲜剂处理后并使用打 16个孔的 0 0 3mmPVC保鲜膜包装 ,在 0℃条件下具有最佳贮藏保鲜效果 ,可使大葱贮藏 4个月。葱丝采用托盘小包装并结合果蔬烟熏保鲜剂处理和使用乙烯吸收剂 ,在 0℃条件下可贮藏 3 0d ,品质无明显变化
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| 关 键 词： | 大葱 葱丝 贮藏保鲜 |
| 修稿时间： | 2002-08-06 |
Study on Storage of Scallion and Fresh-cut Scallion |
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| Yuan Ruixiang Zhang Huayun Li Lixiu. Study on Storage of Scallion and Fresh-cut Scallion[J]. Food and Fermentation Industries, 2003, 29(1): 57-60 |
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| Authors: | Yuan Ruixiang Zhang Huayun Li Lixiu |
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| Abstract: | Different preservatives and packages were applied to investigate the optimal condition for the storage of scallion and fresh cut scallion at 0℃,and their storage life was assessed Quality of the scallion treated by fumigation preservative and packed in 0 03 mm PVC film(with 16 perforated poles)was the best and could be stored for 4 months at 0℃ Quality of scallion slices,packed in tray with ethylene absorber and treated by fumigation preservative,had no apparent changes after 30 days storage at 0℃ |
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| Keywords: | scallion fresh cut scallion storage |
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