摘要
以“陕秋白”大白菜成熟叶球为试材,研究了低温条件下4种保鲜液的保鲜效果。结果表明,在保持切割白菜9分水平上,各处理的效果依次为D>C>ck>B>A;在7分水平上,各处理的效果依次为D>A>C>ck>B;在5分水平上,A、C、D处理效果相近,高于对照,处理B与对照相近。总体比较,0.01%NaHSO3的D处理和0.01%NaClO的C处理保鲜效果较好。并对保鲜期间出现的褐变、霉变、愈伤组织等现象进行了分析与讨论。
The effect of four chemical reagents. A：1%NaCl＋1%VC, B：1%NaCl＋1% citric acid. C：0.01%NaClOand D：0.01% NaHSO3, on fresh-keeping cut Chnese cabbages were studied with hybrid F1＂Shanqiubai＂ as material under 0～5℃.The results show that the fresh-keeping effect is D〉C〉ck〉B〉A on nine degree level, D〉A〉C〉ck〉B on seven degree level. and A、C、D treatment better than check on five degree level. therefore, the treatment D of 0.01%NaHSO3 and C of 0.01% NaClO have much better fresh-keeping effect than others. Additional. the phenomenon that appeared in fresh-keeping period. such as browning, molding rot and callus were also discussed.
出处
《保鲜与加工》
CAS
2006年第2期21-23,共3页
Storage and Process
基金
陕西省科技攻关项目(2004K02-G5-3)
杨凌示范区基地建设项目(YLKJ2004-04
关键词
大白菜
切割白菜
化学试剂
保鲜
chinese cabbages
fresh-cut of chinese cabbage
chemical reagent
fresh-keeping
