摘要
采用0.025、0.05、0.075 mol/L3种不同浓度的抗坏血酸处理鲜切梨果实,研究其在10℃贮藏过程中的褐变及其营养物质的变化。结果表明,抗坏血酸处理能抑制鲜切梨果实PPO活性.减轻果蔬表面褐变程度,延缓果实的硬度和Vc含量的下降速度,提高鲜切梨果实的营养价值和外观品质。
The effective of 0.025 mol/L、0.05 mol/L、0.075 mol/L ascorbie acid （AA） on inhibiting changes the nutritional compositions and browning of fresh-cut pear that were stored at 10℃,were studied. The result indicated：AA inhibited PPO activity,reduced browning and slow down the degradation of firmness and vitamin C.The treatment with AA remained nutritional composition and appearance of the fresh—cut pear during storage period.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第1期156-159,共4页
Food and Fermentation Industries
基金
国家自然科学基金项目(No．30671458，30771508)
作者简介
硕士，工程师。
