| 蜂胶/魔芋涂膜酸石榴保鲜技术研究 |
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| 引用本文： | 董文明,焦凌梅,董坤. 蜂胶/魔芋涂膜酸石榴保鲜技术研究[J]. 食品科技, 2006, 31(12): 154-157 |
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| 作者姓名： | 董文明 焦凌梅 董坤 |
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| 作者单位： | 1. 云南农业大学食品科技学院,昆明,650201
2. 海南医学院护理系,海口,571101 |
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| 摘 要： | 研究了以蜂胶、魔芋为主剂制成的多糖高分子复合保鲜液结合低温条件,对云南建水酸石榴进行涂膜处理后的呼吸强度、Vc、总糖含量、果面褐变指数等生理指标的影响。结果表明,蜂胶/魔芋复合涂膜液结合低温处理对建水酸石榴的保鲜效果较好,有效地抑制了云南建水酸石榴的呼吸作用,减少了营养成分和水分的损失,可有效延长期货架期和保持其最佳食用品质。
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| 关 键 词： | 酸石榴 涂膜 贮藏保鲜 生理变化 |
| 文章编号： | 1005-9989(2006)12-0154-04 |
| 修稿时间： | 2006-05-31 |
Study on the preservation technology about compound films of konjac glucomannan and propolis to coating punica granatum |
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| DONG Wen-ming,JIAO ling-mei,DONG kun. Study on the preservation technology about compound films of konjac glucomannan and propolis to coating punica granatum[J]. Food Science and Technology, 2006, 31(12): 154-157 |
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| Authors: | DONG Wen-ming JIAO ling-mei DONG kun |
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| Abstract: | Jian-shui Punica granatum was coated with compound films of konjac glucomannan and propolis after pre-treatment,and the effects of different treatments on physiological and physical changes,such as respiration intensity,content of vitamin C,and respiratory intensity changes,total sugar,browning index were studied.The result showed that compound coating agents containing coated Jian-shui Punica granatum,the function of respiration was inhibited and the loss of nutrition was reduced,and it could be kept fresh and edible quality. |
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| Keywords: | Punica granatum coating preservation and storage physiological and physical changes |
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