| 鲜切马铃薯保藏性研究 |
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| 引用本文： | 郭玉蓉,李永才,韩舜愈,毕阳,房江育.鲜切马铃薯保藏性研究[J].甘肃农业大学学报,2004,39(1):36-38,49. |
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| 作者姓名： | 郭玉蓉 李永才 韩舜愈 毕阳 房江育 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程系,甘肃,兰州,730070
2. 甘肃农业大学农学院,甘肃,兰州,730070 |
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| 基金项目： | 甘肃省自然基金资助(编号: 25011-A25-032-N) |
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| 摘 要： | 通过对鲜切马铃薯块茎进行不同保鲜液浸泡处理、不同形式包装后,以冰箱条件(控制温度为4～6℃)贮藏,贮藏期间对产品色泽、风味和质地3方面进行感官鉴定,实验结果表明:采用0.3%异Vc浸泡后真空包装处理的保藏效果最佳。
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| 关 键 词： | 鲜切 马铃薯 保鲜 |
| 文章编号： | 1003-4315(2004)04-0036-03 |
Studies on the storage quality of fresh-cut potato |
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| GUO Yu-rong,LI Yong-cai,HAN Shun-yu,BI Yang,FANG Jiang-yu.Studies on the storage quality of fresh-cut potato[J].Journal of Gansu Agricultural University,2004,39(1):36-38,49. |
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| Authors: | GUO Yu-rong LI Yong-cai HAN Shun-yu BI Yang FANG Jiang-yu |
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| Institution: | GUO Yu-rong1,LI Yong-cai1,HAN Shun-yu1,BI Yang1,FANG Jiang-yu2 |
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| Abstract: | The fresh-cut potato was treated with different fresh-keeping liquids and packed with different packages, then stored in refrigerator (temperature controled within 4～6 ℃). Sensory evaluation was made for color, smell and texture during the storage. The results showed that 0.3 % L-Vc solution with vacuum package was the best set to keep fresh-cut potato. |
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| Keywords: | fresh-cut vegetable potato fresh-keeping |
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