Food and Fermentation Industries >

2011 , Vol. 37 >Issue 06: 216 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.06.012

Food and Fermentation Industries

Research of Three Natural Preservatives on Fresh-Keeping of Biqi Bayberry

  • 胡晓亮 ,
  • 周国燕 ,
  • 王春霞 ,
  • 詹博
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Online published: 2011-06-25

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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.

Key words： bayberry; fresh-keeping; coating; chitosan

Cite this article

胡晓亮 , 周国燕 , 王春霞 , 詹博 . Research of Three Natural Preservatives on Fresh-Keeping of Biqi Bayberry[J]. Food and Fermentation Industries, 2011 , 37(06) : 216 -219 . DOI: 10.13995/j.cnki.11-1802/ts.2011.06.012

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