摘要
采用涂膜与臭氧杀菌相结合的方式对油豆角进行保鲜。结果表明:与传统的涂膜法相比,该方法能有效降低油豆角在贮藏过程中的减重率、褐斑率和腐烂率。将油豆角置于8～10℃、相对湿度90%～95%的环境中贮存到30d,经涂膜处理的油豆角感官指标5级,降低了商品价值;经涂膜与臭氧杀菌综合处理的油豆角感官指标3级、外观良好,具有较高的商品价值。
This paper studied the application of coating combined with ozone sterilization on snap bean for fresh-keeping. The result showed that contrasted with traditional coating, this method can reduce specific gravity loss rate. Spot rate and rot rate efficiently during storage. Stored under the condition of 8～10℃, relative humidity 90%～95% for 30 days, snap bean which had been dealed with coating had 5 class in sense organs index, and decreased its commodity value. While when snap bean was treated with the combination of ozone sterilization and coating, its sense organs index was 3 class and remained good appearance and high commodity value.
出处
《食品科技》
CAS
北大核心
2004年第11期84-86,共3页
Food Science and Technology
关键词
油豆角
涂膜
臭氧杀菌
低温贮藏
snap bean
coating
ozone sterilization
cold storage
