中国食物与营养2011，Vol.17Issue(7)：58-60,3.
鲜切苹果褐变抑制的研究
Effects of Anti-browning Reagent on Fresh-cut Apples
摘要
Abstract
The independent and combined reagent treatment of citric acid, sodium chloride, EDTA-2Na, sodium D-isoascorbate on fresh-cut apple were studied. The results showed that the effect of compounds with 4 reagents was the best, the optimum compound reagent for color-protection of fresh-cut apple was a mixture of 1.0% citric acid, 0.8% sodium chloride, 0.16% EDTA-2Na and 0.5% sodium D-isoascorbate.关键词
复合护色液/鲜切苹果/褐变Key words
compound reagent/fresh-cut apple/browning引用本文复制引用
张芳,张永茂,康三江..鲜切苹果褐变抑制的研究[J].中国食物与营养,2011,17(7):58-60,3.基金项目
现代农业产业技术体系建设专项资金项目资助(项目编号:CARS-28). （项目编号:CARS-28）
