摘要
褐变是脱水菠萝贮存期间的主要质量问题。本文就亚硫酸盐、钙盐、还原糖和包装方式对脱水菠萝贮存期间褐变的影响进行试验。结果表明，采用亚硫酸盐进行护色处理、控制成品还原糖含量、铝箔真空包装、低温贮存，均可以有效地抑制褐变；而钙盐处理对抑制褐变没有效果。
Browning is the main quality problem of dehydrated pineapple during storage The effects of sulphite, calcium chloride, reducing sugar and packing method on the browning reaction of dehydrated pineapple during storage are tested The result indicates that the browning can be inhibited efficiently by sulfitation, controlling reducing sugar content, vacuum packing with aluminun foil bag , and low temperature storage except calcium chloride
出处
《广西轻工业》
1997年第3期16-19,共4页
Guangxi Journal of Light Industry
关键词
脱水菠萝
贮存
褐变
护色
水果保藏
Dehydrated pineapple,\ Storage,\ Browning, Inhibition
