摘要
采用10、20mg/L和30mg/L的纳他霉素对草莓果实进行处理后,按30%O2+6%CO2密封包装,在(2±1)℃条件下贮藏。结果表明:纳他霉素处理可有效控制果实表面霉菌数量,减慢叶柄叶绿素含量下降的速率,抑制果实有机酸与糖分的下降,较好地维持果实的营养,延长贮藏期,改善其品质。20mg/L和30mg/L的纳他霉素处理草莓后贮藏21d,腐烂率仅3.3%,品质优良。
Use 10 mg/L, 20 mg/L and 30 mg/L of natamycin solution to treat the red strawberry fruit and MAP（30%O2＋6%CO2）store them at （2±1）℃ The results showed that natamycin treatments effectively controlled the mold population, slowed down the chlorophyll degradation, control the organic acid of the fruits decrease, and extend shelf life of strawberry. It can also improve the fruits quality as well as reserving nutrition. When the strawberry treated by 20 mg/L and 30 mg/L natamycin was storage for 21 d, its rotten rate was only 3.3% and its quality was excellent.
出处
《食品科技》
CAS
北大核心
2012年第3期54-57,共4页
Food Science and Technology
基金
国家高技术研究发展计划(863计划)项目(2007AA100408)
关键词
纳他霉素
MAP
草莓
保鲜
natamycin
modified atmosphere packaging
strawberry
preservation
