摘要
探究二氧化氯(ClO2)、1-甲基环丙烯(1-MCP)和壳聚糖对菠菜贮藏品质的影响。结果表明,3种保鲜剂处理均能不同程度减缓菠菜质量、叶绿素含量、维C含量的降低;1-MCP处理的保鲜效果最佳,优于其他处理组。
This study aimed to explore the effects of chlorine dioxide(ClO2),1-methylcyclopropene(1-MCP)and chitosan on the storage quality of spinach.The results showed that the weight,chlorophyll content and VC content of spinach were all reduced by the three kinds of preservatives.The preservation effect of 1-MCP treatment was the best,which was better than other treatment groups.
作者
翁燕霞
WENG Yanxia(Fuqing Product Quality Inspection Institute,Fuzhou,Fujian 350000,China)
出处
《农产品加工》
2021年第19期6-8,共3页
Farm Products Processing
关键词
保鲜剂
菠菜
贮藏
品质
preservative
spinach
storage
quality
作者简介
翁燕霞(1991-),女,本科,助理工程师,研究方向为食品质量与安全。
