摘要
通过测定3种化学保鲜剂对红富士苹果的失水率、失重率、可溶性固形物、可滴定酸以及VC含量的影响,研究了3种保鲜剂对红富士苹果的保鲜效果。结果表明,3种化学保鲜剂对红富士苹果都有一定的保鲜效果。储藏30d以后,保鲜剂二处理的苹果的失水率和失重率分别为1.4%和1.37%,SSC含量、TA含量、维生素C含量下降率分别为1.2%、0.12%和0.1%,保鲜剂二处理的苹果的失水率、失重率,SSC含量、TA含量、维生素C含量下降率都是最低,保鲜效果最佳。
In this paper,the effects of three chemical preservatives on water loss rate,weight loss rate,soluble solids,titrable acid and VC content of red Fuji apples were measured,and the freshness preservation effect of three preservatives on red Fuji apples was studied.The results showed that all the three chemical preservatives had certain effect on keeping fresh of Fuji apples.After storage for 30 days,the water loss rate and weight loss rate of apples treated with preservative 2were 1.4and 1.37 percent respectively,and the decreas'e rate of SSC content,TA content and vitamin C content were 1.2,0.12 and 0.1 percent respectively.The water loss rate and weight loss rate,SSC content,TA content and vitamin C content of apples treated with preservative 2 were the lowest,and the fresh-keeping effect was the best.
作者
李佩
黄升谋
Li Pei;Huang Shengmou(School of Food Science and Chemical Engineering,Hubei University of Arts and Science,Xiangyang ,Hubei441053,China)
出处
《绿色科技》
2018年第22期197-199,共3页
Journal of Green Science and Technology
基金
湖北省高等学校优秀中青年科技创新团队计划项目(编号:T201616)
关键词
红富士苹果
保鲜剂
保鲜效应
RedFuji apple
preservative
preservation effect
作者简介
李佩(1992-),女,硕士研究生,研究方向为环境生物学;通讯作者:黄升谋(1962-),男,教授,博士,研究方向为环境生化。
