食品与发酵工业2012，Vol.38Issue(1)：190-194,5.
抗坏血酸钙处理对鲜切鸭梨品质的影响
Effect of Calcium Ascorbate Treatment on the Quality in Fresh-cut Yali Pear
摘要
Abstract
With fresh yali pear as the raw material,different concentrations of calcium ascorbate solution to soak the fresh-cut Yali pear was performed to study the sensory and physical and chemical change on the storage at 4℃.The results showed that the calcium ascorbate treatment can inhibit the browning of fresh-cut Yali pear,reduce the degree of softening,delay the increase of membrane permeability and inhibit the activity of PPO,and maintain the appearance quality and nutritional value of the fresh-cut Yali pear.关键词
鲜切/鸭梨/抗坏血酸钙/品质Key words
fresh-cut/Yali pear/calcium ascorbate/quality分类
轻工纺织引用本文复制引用
梁晓璐,陈义伦..抗坏血酸钙处理对鲜切鸭梨品质的影响[J].食品与发酵工业,2012,38(1):190-194,5.基金项目
国家公益性行业（农业）科研专项经费项目 （）
