| 抗坏血酸钙处理对鲜切鸭梨品质的影响 |
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| 引用本文： | 梁晓璐,陈义伦. 抗坏血酸钙处理对鲜切鸭梨品质的影响[J]. 食品与发酵工业, 2012, 38(1): 190-194 |
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| 作者姓名： | 梁晓璐 陈义伦 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东泰安,271018 |
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| 基金项目： | 国家公益性行业(农业)科研专项经费项目 |
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| 摘 要： | 以新鲜鸭梨为原料,采用不同浓度的抗坏血酸钙溶液浸泡处理鲜切鸭梨,研究了其在4℃贮藏条件下的感官及理化品质变化。结果表明:抗坏血酸钙处理可抑制鲜切鸭梨的褐变,减弱其软化程度,减缓膜透性的增大及抑制多酚氧化酶的活性,保持鲜切鸭梨的外观品质和营养价值。
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| 关 键 词： | 鲜切 鸭梨 抗坏血酸钙 品质 |
Effect of Calcium Ascorbate Treatment on the Quality in Fresh-cut Yali Pear |
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| Liang Xiao-lu,Chen Yi-lun. Effect of Calcium Ascorbate Treatment on the Quality in Fresh-cut Yali Pear[J]. Food and Fermentation Industries, 2012, 38(1): 190-194 |
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| Authors: | Liang Xiao-lu Chen Yi-lun |
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| Affiliation: | (College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China) |
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| Abstract: | With fresh yali pear as the raw material,different concentrations of calcium ascorbate solution to soak the fresh-cut Yali pear was performed to study the sensory and physical and chemical change on the storage at 4℃.The results showed that the calcium ascorbate treatment can inhibit the browning of fresh-cut Yali pear,reduce the degree of softening,delay the increase of membrane permeability and inhibit the activity of PPO,and maintain the appearance quality and nutritional value of the fresh-cut Yali pear. |
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| Keywords: | fresh-cut Yali pear calcium ascorbate quality |
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