食品工业科技2012，Vol.33Issue(23)：343-347,5.
保鲜剂处理对冬枣冰温贮藏中品质的影响
The Influence of antistaling agent treatment on Winter-jujube during ice-temperature storage
摘要
Abstract
With the goal of evaluating the effect of antistaling agent treatment on Winter-jujube storability, it was conducted with 800mg/kg natamycin and 3% calcium chloride before storage.The results indicated as follows compared only with ice-temperature storage,the Winter-jujube which was conducted with natamycin and calcium chloride before test could be prevented from aging and worse,the descent speed of hardness and Vc could be cut down,the activity of POD and SOD could be kept from reducing.On the 90th day of storage,the hardness of Winter -jujube which was treated with natamycin and calcium chloride before experiment was 21.59, 18.73kg/cm^2, but the hardness of Winter-jujube which was kept in ice-temperature only was 16.72kg/cm^2, and the difference was significant(p 〈0.05).It could be known from the results that when Winter-jujube was conducted with antistaling agent and ice-temperature storage, it could be delayed from aging and the result of storage would be better.关键词
冬枣/冰温贮藏/氯化钙/纳他霉素Key words
Winter-jujube/ice-temperature storage/calcium chloride/natamycin分类
轻工纺织引用本文复制引用
付坦,鲁晓翔,陈绍慧,李江阔..保鲜剂处理对冬枣冰温贮藏中品质的影响[J].食品工业科技,2012,33(23):343-347,5.基金项目
国家“十二五”科技支撑计划 （）
天津市重点科技攻关项目 （）
