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在常温贮藏条件下利用抗坏血酸、柠檬酸、迷迭香提取物与壳聚糖复配不同保鲜剂对大久保桃失重率、腐烂率、L*值、维生素C含量、可滴定酸含量、还原糖含量、可溶性固形物含量、果肉硬度等贮藏特性指标的影响,比较不同保鲜剂复配的贮藏保鲜效果。试验结果表明,4 g/L抗坏血酸+15 g/L壳聚糖溶液浸渍涂膜、4 g/L迷迭香+15 g/L壳聚糖溶液浸渍涂膜这两组处理的保鲜效果最为明显,协同增效保鲜作用突出。
Under the condition of storage at room temperature, weight loss rate, decay rate, L * value, vitamin C content, titratable acid content, reducing sugar content of Okubo peach were studied by using different preservatives with ascorbic acid, citric acid and rosemary extract in combination with chitosan , The content of soluble solids, the hardness of the pulp and other storage characteristics of indicators, compared with different preservative compound storage and preservation effect. The results showed that the fresh-keeping effect of the two groups treated with 4 g / L ascorbic acid + 15 g / L chitosan solution dip coating and 4 g / L rosemary + 15 g / L chitosan solution was the most obvious , Synergistic effect of preserving outstanding.