| 糖心菠萝的鲜切加工工艺及贮藏保鲜技术的优化研究 |
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| 引用本文： | 孟祥春,窦同心,张爱玉,刘岩.糖心菠萝的鲜切加工工艺及贮藏保鲜技术的优化研究[J].农产品加工．学刊,2011(4):8-11. |
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| 作者姓名： | 孟祥春 窦同心 张爱玉 刘岩 |
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| 作者单位： | 广东省农业科学院,果树研究所,广东,广州,510640 |
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| 基金项目： | 广东省科技计划项目(2008B021100006); 广州市农业科技项目(GZCQC080FG06001) |
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| 摘 要： | 以广东省增城的糖心菠萝为原料,研究了果实的成熟度、切分后紫外线杀菌及抗坏血酸和柠檬酸处理对鲜切菠萝贮藏保鲜期及品质的影响。结果表明,选择适宜成熟度的整果,切分后用质量分数为1%柠檬酸或1%VC+1%柠檬酸浸泡处理,并将切块用紫外线照射杀菌,最后用托盘+保鲜膜包装,可延长鲜切菠萝的贮藏期至6d,较好地保持了糖心菠萝的新鲜品质和风味。
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| 关 键 词： | 鲜切菠萝 鲜切加工 紫外线 柠檬酸 |
Optimized Research on Fresh-cut Processing and Preserving Techniques of Tangxin Pineapple |
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| Meng Xiangchun,Dou Tongxin,Zhang Aiyu,Liu Yan.Optimized Research on Fresh-cut Processing and Preserving Techniques of Tangxin Pineapple[J].Nongchanpin Jlagong.Xuekan,2011(4):8-11. |
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| Authors: | Meng Xiangchun Dou Tongxin Zhang Aiyu Liu Yan |
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| Institution: | Meng Xiangchun,Dou Tongxin,Zhang Aiyu,Liu Yan (Fruit Tree Research Institute,Guangdong Academy of Agricutural Sciences,Guangzhou,Guangdong 510640,China) |
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| Abstract: | The influencing factors of fruit maturity,ultraviolent radiation,ascorbic acid and citric acid dipping after cutting on the freshness retaining and quality of fresh-cut 'Tangxin' pineapple are studied respectively.The results show that pineapple at the suitable maturity is best for fresh-cut processing,which is optimized as firstly cutting and dipping treated with 1% citric acid or plused 1% ascorbic acid,then sterilizeing by ultraviolent radiation,finally packaging with tray and preservative membrane.These... |
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| Keywords: | fresh-cut pineapple fresh-cut processing ultraviolet citric acid |
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