作　　者： ; ; ; ;

机构地区： 北京农学院食品科学与工程学院食品科学系

出　　处： 《食品科技》 2007年第9期229-231,共3页

摘　　要： 将鹿蹄草浸提液添加到涂膜液中,对新鲜草莓进行处理,常温保藏并对其品质指标的变化进行测定。结果表明,该处理可减轻草莓中的可溶性固形物、Vc和总酸在贮藏过程中的降低幅度,减缓果实的失重。同时能显著抑制微生物的繁殖,使得草莓的腐烂程度降低,延长了草莓的保质期。 Certain quantity of strawberries were dipped in coating solution of Pyola Calliantha extracts, And then were held at normal temperature, Some indexs were measured during cold storage. The results suggested this treatment could keep the content of soluble solid substace, Vc, titratable acid and cut down the weight loss. The quantities of microbiology of treated fruit were decreased, so the decay of treated strawberry was much less than control, and shelf life were prolonged.

关 键 词： 鹿蹄草 草莓保鲜 应用

领　　域： [轻工技术与工程] [轻工技术与工程]