安徽农业科学2011，Vol.39Issue(13)：7690-7691,2.
抗褐变剂对鲜切马铃薯保鲜技术的研究
Study on Effect of Different Anti-browning agents on Fresh-cut Potato
摘要
Abstract
[Objective] The aim was to study the preservation function on potato of ascorbic acid and calcium chloride.[Method] Potato strips were dipped into the solution within different preservatives.After stored 5℃for 10days,browning degree,hardness value and weigh loss rate of fresh-cut ,potatoes were determined.[ Result] 0. 5% ascorbic acid plus 0.3% calcium chloride solutiaon was most effective anti prowning agent on potato.[Conclusion]Ascorbic acid and calcium can as preservatives to better preserve the fresh-cut potato.关键词
马铃薯/抗坏血酸/CaCl《/2》/保鲜剂Key words
Potato/Ascorbic acid/CaCl/ Preservative分类
农业科技引用本文复制引用
齐海萍,胡文忠,姜爱丽,田密霞..抗褐变剂对鲜切马铃薯保鲜技术的研究[J].安徽农业科学,2011,39(13):7690-7691,2.基金项目
国家自然科学基金项目(30571302,30671458,30972038). （30571302,30671458,30972038）
