| 抗褐变剂对鲜切马铃薯保鲜技术的研究 |
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| 引用本文： | 齐海萍,胡文忠,姜爱丽,田密霞.抗褐变剂对鲜切马铃薯保鲜技术的研究[J].安徽农业科学,2011,39(13):7690-7691. |
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| 作者姓名： | 齐海萍 胡文忠 姜爱丽 田密霞 |
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| 作者单位： | 大连民族学院生物资源与开发利用教育部国家民委重点实验室,辽宁大连,116600;大连民族学院生物资源与开发利用教育部国家民委重点实验室,辽宁大连,116600;大连民族学院生物资源与开发利用教育部国家民委重点实验室,辽宁大连,116600;大连民族学院生物资源与开发利用教育部国家民委重点实验室,辽宁大连,116600 |
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| 基金项目： | 国家自然科学基金项目(30571302,30671458,30972038) |
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| 摘 要： | 目的]研究保鲜剂抗坏血酸、CaC l2对马铃薯的保鲜功能。方法]用不同配比的保鲜剂浸泡处理马铃薯小块,5℃下贮藏10 d,分别对马铃薯进行褐变强度、硬度值、失重率的测定。结果]0.5%抗坏血酸＋0.3%CaC l2处理贮藏效果最好。结论]抗坏血酸、CaC l2作为保鲜剂能较好地对鲜切马铃薯进行保鲜。
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| 关 键 词： | 马铃薯 抗坏血酸 CaCl 2》 保鲜剂 |
Study on Effect of Different Anti-browning Agents on Fresh-cut Potato |
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| QI Hai-ping et al.Study on Effect of Different Anti-browning Agents on Fresh-cut Potato[J].Journal of Anhui Agricultural Sciences,2011,39(13):7690-7691. |
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| Authors: | QI Hai-ping |
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| Institution: | QI Hai-ping et al(Dalian Nationalities University,Education Department and National Nationality Key Lab,Dalian,Liaoning 116600) |
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| Abstract: | Objective] The aim was to study the preservation function on potato of ascorbic acid and calcium chloride.Method] Potato strips were dipped into the solution within different preservatives.After stored 5 ℃ for 10 days,browning degree,hardness value and weight loss rate of fresh-cut potatoes were determined.Result] 0.5% ascorbic acid plus 0.3% calcium chloride solution was most effective anti-browning agent on potato.Conclusion] Ascorbic acid and calcium chloride can as preservatives to better preserve the fresh-cut potato. |
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| Keywords: | Potato Ascorbic acid CaCl2 Preservative |
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