| 植酸对果品的保鲜效果研究 |
| |
| 引用本文： | 郝志华,吴谋成.植酸对果品的保鲜效果研究[J].华中农业大学学报,1998,17(6):594-598. |
| |
| 作者姓名： | 郝志华 吴谋成 |
| |
| 作者单位： | 华中农业大学食品科技系 |
| |
| 摘 要： | 研究了植酸对柑桔苹果等果品的保鲜效果。结果证明，植酸具有一定的抑菌能力和调节果品新陈代谢的双重功能。单独使用植酸在失重，抑制果品的呼吸，保持果品中的营养成份及果实光洁度等方面有一定的效果。与被膜剂合用时效果更佳。
|
| 关 键 词： | 植酸 果品 保鲜效果 |
STUDY ON PHYTIC ACID USED AS PRESERVATIVE |
| |
| Hao Zhihua\ Wu Moucheng.STUDY ON PHYTIC ACID USED AS PRESERVATIVE[J].Journal of Huazhong Agricultural University,1998,17(6):594-598. |
| |
| Authors: | Hao Zhihua\ Wu Moucheng |
| |
| Abstract: | The study on phytic acid used as preservative is reported in this paper. Phytic acid and coating ages show good synergistic effects. They strongly inhibit fruit respiration and weight loss. After 120 days' storage, the weight loss is 30% lower than control (CK), and the respiration is over 40% lower. The fruits treated with phytic acid show lower ethanol concentration and protect nutrients during the whole storage period. Using phytic acid and other means together will obtain more pleasing result than using phytic acid. |
| |
| Keywords: | phytic acid fruit preservative |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《华中农业大学学报》浏览原始摘要信息 |
| 点击此处可从《华中农业大学学报》下载免费的PDF全文 |
