作　　者： ; ; (孟祥春）; (张爱玉）;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品研究与开发》 2011年第12期168-171,共4页

摘　　要： 以感官品质、理化指标和微生物指标为评价手段,研究木瓜品种,切块大小,紫外线照射,外加苹果酸、香兰素及薄荷油等因素对鲜切木瓜保鲜质量的影响。结果表明:在试验的几个木瓜品种中,红玲1号品种最适合于鲜切加工,切块较大,切块后紫外线照射,及加入适量的香兰素,薄荷油均有利于延长鲜切木瓜的保鲜期。 The influencing factors of papaya species, cube sizes, the treatments of ultraviolet radiation, malic acid, vanillin and peppermint oil on the quality of fresh-cut papaya were studied respectively using organoleptie quality, physico-chemical quality and microbial number as assessment indexes. Results show that Hongling One species was suited to fresh-cut processing among the tested species and it had an advantage of keeping big cubes. The treatments of ultraviolet-radiated, appropriate amount vanillin and peppermint oil treated to the cutting cubes could be benefit for extending the freshness retaining shelf life.

关 键 词： 鲜切 木瓜 保鲜 影响因素

领　　域： [轻工技术与工程] [轻工技术与工程]