安徽农业科学2011，Vol.39Issue(3)：1508-1509,1522,3.
蕹菜贮藏保鲜研究
Research of lpomoea aquatica Forsk Storage and Fresh-keeping
黄慧福 1潘永贵2
作者信息
- 1. 曲靖师范学院生物资源与环境科学学院,曲靖特色食品研究所,云南曲靖,655011
- 2. 海南大学儋州校区食品学院,海南儋州,571737
- 折叠
摘要
Abstract
[ Objective ] The fresh-keeping and storage effect of different treatment on the lpomoea aquatica Forsk at normal temperature was studied. [ Method] lpomoea aquatica Forsk was treated by the mixture of different Zn2+ concentrations and Na2SO3, and infiltrated at 0.068 Mpa vacuum degree for 20 min, after draining Ipomoea aquatica Forsk was packed with small PE plastic film bags and stored at 15 ℃. The variation of quality and physiological parameters of samples were determined after storage for 1, 3, 5, 7, 9 d. [ Result] PE plastic film bags had better effect on holding moisture of lpomoea aquatic a Forsk, whose weightlessness was less than 5％ after storage for 9 days; Zn2+ had a certain effect on green-protection of Ipomoea aquatica Forsk, and the bigger of Zn2+ concentration, the better of effect, however, the more of decay; the mixture of Zn2+ and Na2SO3 had little effect on VL and acid content. [ Conclusion] Considering the two factors of green-protection and decay comprehensively, lpomoea aquatica Forsk treated by the mixture of 200 mg/L Zn2+ and 200 mg/L Na2SO3 got the best fresh-keeping and storage effect, which could be stored for 9 days.关键词
蕹菜/保鲜/醋酸锌/亚硫酸钠Key words
Ipomoea aquatica Forsk/ Fresh-keeping/ Zinc acetate/ Sodium sulfite分类
农业科技引用本文复制引用
黄慧福,潘永贵..蕹菜贮藏保鲜研究[J].安徽农业科学,2011,39(3):1508-1509,1522,3.
