中国食品学报2012，Vol.12Issue(9)：158-164,7.
超高压处理白萝卜和莴笋贮藏期间品质的变化
Quality Changes of High Hydrostatic Pressure Treated White Turnip and Lettuce during Storage
摘要
Abstract
The effect of high hydrostatic pressure (HHP) on the quality of white turnip and lettuce was studied. After HHP treatment at 600 Mpa for 5 minutes, white turnip and lettuce were stored at 4 ℃ for 4 months. The texture, color and microbiological changes of HHP—treated vegetable products were analyzed during the storage period. The results showed that the quality of HHP-treated white turnip and lettuce were better than those with thermal treatment. The color and texture of blanched white turnip were better than that without blanching, however, the quality of lettuce without blanching was better than blanched. Therefore, in order to improve the quality of HHP-treated white turnip, blanching is necessary, but it's not the case with lettuce.关键词
超高压/白萝卜/莴笋/贮藏期/微生物/品质Key words
high hydrostatic pressure/ white turnip/ lettuce/ storage/ microorganism/ quality引用本文复制引用
董鹏,易俊洁,王蓉蓉,花成,胡小松,张燕..超高压处理白萝卜和莴笋贮藏期间品质的变化[J].中国食品学报,2012,12(9):158-164,7.基金项目
国家自然科学基金项目(30972067) （30972067）
中央高校基本科研业务费专项资金(KYCX2011059) （KYCX2011059）
南沙蔬菜生产加工技术集成与示范(2011BAD05B05) （2011BAD05B05）
