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臭氧水处理对芹菜保鲜效果的研究
引用本文:潘磊庆,屠康,贾明敏,陆兆新.臭氧水处理对芹菜保鲜效果的研究[J].安徽农业大学学报,2004,31(3):348-352.
作者姓名:潘磊庆  屠康  贾明敏  陆兆新
作者单位:南京农业大学食品科技学院,南京,210095
基金项目:国家科技攻关项目 , 中国-匈牙利合作项目
摘    要:对芹菜进行臭氧水处理,选用紫外分光光度法测定水中的臭氧含量.然后,将研究用的芹菜分成非臭氧水处理非包装组、臭氧水处理非包装组、非臭氧水处理包装组、臭氧水处理包装组这4组进行低温储藏.在贮藏期内,每隔7 d对其颜色、失水率、黄化率、呼吸强度、维生素C含量、过氧化物酶活力这6个指标进行测定,研究臭氧水对芹菜的保鲜效果.结果表明,臭氧水处理后能够有效降低芹菜的失水率、黄化率,抑制呼吸强度,起到延长芹菜贮藏期的作用.

关 键 词:芹菜  臭氧  失水率  黄化率  呼吸强度
修稿时间:2003年9月22日

Effects of O3 Water Washing on the Freshness Keeping of Celery
PAN Lei-qing,TU Kang,JIA Ming-min,LU Zhao-xin.Effects of O3 Water Washing on the Freshness Keeping of Celery[J].Journal of Anhui Agricultural University,2004,31(3):348-352.
Authors:PAN Lei-qing  TU Kang  JIA Ming-min  LU Zhao-xin
Abstract:The celery was treated with O_3 water divided into four groups (non-treated and unpacked group, treated and unpacked group, non-treated and packed group, and treated and packed group). In the storage period, six parameters were detected such as color, water loss, respiration intensity, withering rate, the content of vitamin C and the POD activity after every seven days to find a suitable storing method and the fresh keeping effect. The results of the experiment showed that after O_3 water treatment, the water loss, withering rate and respiration intensity could be effectively reduced and the storage time of celery could be prolonged.
Keywords:celery  O_3 water  weight loss  withering rate  respiration intensity
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