食品工业科技Issue(9)：372-374,3.
乳酸钙处理对鲜切西瓜品质特征的影响
Effect of calcium lactate treatment on qualities of fresh-cut watermelon
摘要
Abstract
Effect of calcium lactate treatment on fresh-cut watermelon was evaluated.The calcium lactate treatments not only decreased the respiratory rate of the fresh-cut watermelon,but also increased the hardness of the fresh-cut watermelon.Moreover,the calcium lactate treatment inhibited the improvement of microbial population of watermelon.Therefore,the calcium lactate treatment at content of 2.5% showed the best capacity to keep quality of fresh-cut watermelon as the original one.关键词
鲜切西瓜/乳酸钙/呼吸速率/硬度/可滴定酸Key words
fresh-cut watermelon/calcium lactate/respiratory rate/titratable acidity分类
轻工纺织引用本文复制引用
焦艳,李武,张超,李喜宏,马越,赵晓燕..乳酸钙处理对鲜切西瓜品质特征的影响[J].食品工业科技,2011,(9):372-374,3.基金项目
现代农业产业技术体系 （）
