摘要
采用鱼腥草、丁香、高良姜、藿香、白藓皮和EM菌等制剂对果蔗进行冷藏(0～4℃)保鲜处理,结果表明:不同处理出汁率不同,真空包装的出汁率高于未包装的;处理40 d后,各处理pH急剧下降,品质劣化加剧;果蔗保鲜过程中所有处理的可溶性固形物均呈现出由下降转为上升再下降的趋势,丁香、高良姜、藿香处理能保持较高的pH,其鲜味氨基酸含量、17种氨基酸总量较高,保鲜效果较好。
The fruit sugarcanes were dipped in the antibacterial solution which contained Houttuynia or Cloves or Galangal or Agastache or Dictamnus albus or EM microorganism,and then they were preserved at 0~4 ℃.The results showed that there was different juice yield in different treatments,and the juice yield of vacuum-packed fruit sugarcane was higher than that of unpacked one.The pH-value of fruit sugarcanes in all treatments decreased sharply and their quality depredated greatly after 40 days＇ treatment.The soluble solid content of fruit sugarcanes in all treatments showed the trend of fall-rising-decline during fresh-keeping.The pH-value,delicious amino acids content and 17 kinds of amino acids content maintained high level in the treatment of Cloves,Galangal and Agastache,and these treatments had good fresh-keeping effect.
出处
《江西农业学报》
CAS
2011年第8期141-143,共3页
Acta Agriculturae Jiangxi
基金
福建省公益类科研院所专项(2010R1015-1)
福建省农科院甘蔗研究所所长基金(GZS200901)
关键词
果蔗
保鲜
出汁率
可溶性固形物
氨基酸
PH值
Fruit sugarcane
Fresh-keeping
Juice yield
Soluble solid
Amino acid
pH-value
