食品与发酵工业 >

2011 , Vol. 37 >Issue 05: 218 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.05.048

食品与发酵工业

一种新型保鲜剂对韭薹采后生理及贮藏效果的影响

  • 张丙云 ,
  • 王乐 ,
  • 王玉丽 ,
  • 王永刚 ,
  • 郑维斌 ,
  • 王首宇
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网络出版日期: 2011-05-25

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The Effect of a New Antistaling Agent on Postharvest Physiology and Storage of Leek Sprouts

  • Zhang Bing-yun ,
  • Wang Le ,
  • Wang Yu-li ,
  • Wang Yong-gang Zheng Wei-bin ,
  • Wang Shou-yu
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Online published: 2011-05-25

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摘要

以新鲜韭薹为试材,采用丙二酸作为蔬菜保鲜剂,研究了100、300、500 mg/L 3个浓度处理下韭薹在货架期间生理生化指标的变化。结果表明:在300 mg/L浓度处理下,韭薹货架期间贮藏时间达7d时,仍能保持较好形态及较高的营养价值。

关键词： 韭薹; 丙二酸; 保鲜

本文引用格式

张丙云 , 王乐 , 王玉丽 , 王永刚 , 郑维斌 , 王首宇 . 一种新型保鲜剂对韭薹采后生理及贮藏效果的影响[J]. 食品与发酵工业, 2011 , 37(05) : 218 -220 . DOI: 10.13995/j.cnki.11-1802/ts.2011.05.048

Abstract

In this paper,Malonate was used as vegetable fresh keeping agent for the first time,fresh leek sprouts was the raw material.The leek sprouts was treated with three different concentrations,100 mg/L、300 mg/L、500 mg/L.The changes of physiological and biochemical index during the shelf life were studied.The result showed that leek sprouts was treated with 300 mg/L concentration was kep more than 7 days.Moreover,the leek sprouts still maintain good shape and high nutritional value.

Key words： Chives bolt; preservative; preservation

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