Abstract: The effects of chitosan,alginate and lysozyme on preservation and fresh-keeping of Biqi bayberry were compared by their sensory quality,weight loss,hardness,respiration rate,Vc content,soluble solids content and SOD activity during the storage.The results showed that: chitosan coating had the best effect.After 20 days of storage at 4 ℃,the weight loss rate was 8.87%,Vc content was 7.1mg/100g,soluble solids content was up to 8.3%,respiration was significantly lower than other groups.
Hu Xiao-liang,Zhou Guo-yan,Wang Chun-xia,等. 3种天然保鲜剂对荸荠杨梅贮藏保鲜效果[J]. 食品与发酵工业, 2011, 37(06): 216-219.
胡晓亮,周国燕,王春霞,et al. Research of Three Natural Preservatives on Fresh-Keeping of Biqi Bayberry[J]. Food and Fermentation Industries, 2011, 37(06): 216-219.