食品与发酵工业2009，Vol.35Issue(9)：188-193,6.
热激处理和壳聚糖涂膜对去壳茭白常温保鲜的影响
Effects of Heat Shock Treatment and Chitosan Coating on Preservation of Water Bamboo Without Shell at Room Tempreature
冯寅洁 1应铁进1
作者信息
- 1. 浙江大学食品科学与营养系,浙江,杭州,310029
- 折叠
摘要
Abstract
Effects of heat shock treatment,chitosan coating or combined treatments on qualities of water bamboo (Zizania latifolia) without shell preserved at Room temperature were studied. Results showed that compared with the control group,the combined treatments with hot water at 38℃ for 15min and 1.5% chitosan coating reduced the rate of weight loss,color difference,respiration intensity,the content of MDA,the content of total phenols,the activity of enzymes ( such as PAL,PPO and POD ) significantly during the storage period. Besides,hardness,V_c and soluble reducing sugar content of the treated group were remained relatively high.关键词
茭白/热激处理/壳聚糖膜/保鲜Key words
water bamboo/heat shock treatment/chitosan coating/preservation分类
轻工纺织引用本文复制引用
冯寅洁,应铁进..热激处理和壳聚糖涂膜对去壳茭白常温保鲜的影响[J].食品与发酵工业,2009,35(9):188-193,6.
