摘要
以菠菜为原料,应用ClO2杀菌剂处理后,于4℃下贮藏。研究了ClO2对微生物、亚硝酸盐、叶绿素、SOD、POD活性的影响。结果表明,ClO2可有效降低菠菜微生物病害的发生,减少亚硝酸盐累积,提高菠菜抗衰老能力,具有很好的保鲜效果。ClO2对菠菜贮藏保鲜的最佳处理浓度为75 mg/L。
Spinach was treated by different concentrations of the chlorine dioxide and then stored at 4℃. The effects of chlorine dioxide on microorganism, nitrites, chlorophyll, and the activity of superoxide dismutase and peroxidase were studied. The results showed that chlorine dioxide can reduce the microbial contamination and lower the accumulation of nitrites,enhance the antioxidant capacity,and extend the storage life. The concentration of best treatment to spinach of chlorine dioxide is 75 mg/L.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第12期123-125,共3页
Food and Fermentation Industries
基金
"十五"国家重大科技攻关项目资助(No.2001BA804A29)
