佛山科学技术学院学报（自然科学版）2016，Vol.34Issue(2)：29-31,3.
原味番石榴果汁保鲜研究
Study on the fresh keeping of the original guava flavor
刘晓辉 1杨明 1素珍1
作者信息
- 1. 佛山科学技术学院园艺系，广东佛山 528231
- 折叠
摘要
Abstract
Through the orthogonal experimental design, original guava juice was developed, and had the normothermic and hypothermic preservation for 24 days, the antioxidant indices and material content dynamic change were tested once for every 3 days. Results: 1) low temperature preserved better than at room temperature. 2) the flavonoids, SOD activity and sugar content changed from high to low, and the change trend was almost the same. 3) the content of VC was high in original juice and secondary fruit juice, little change in orders. 4) pH of fresh juice and storage were in the range of 4~6.关键词
番石榴/果汁/保鲜Key words
guava/fruit juice/preservation分类
轻工业引用本文复制引用
刘晓辉,杨明,素珍..原味番石榴果汁保鲜研究[J].佛山科学技术学院学报（自然科学版）,2016,34(2):29-31,3.
