摘要
以海南本地种新鲜槟榔为研究对象,采用不同浓度的GA3、6-BA以及果蜡处理,通过响应面法优化组合浓度,通过对处理后槟榔的失水率、变色指数、叶绿素及其他的品质测定,确定3种保鲜剂对槟榔果实的最佳配比,结果如下:100mg/LGA3+100mg/L6-BA+50%的果蜡对槟榔果实保鲜效果最佳,贮藏15d后,其失水率为9.56%,叶绿素含量为1.28mg/g,弹性为1.37mm,第一硬度为1395g,咀嚼性为9.3mJ。
Fresh betel nut of native species in Hainan for the study,using different concentrations of GA3,6-BA and fruit wax treatment,through response surface methodology to optimize the combination of the concentration,measuring the water loss rate,color index,chlorophyll and other quality of the treated nut to determine the three kinds of preservatives on the best ratio of betel nut fruit,the results were as follows：100mg/L GA3＋100mg/L 6-BA＋50% fruit wax was best for betel nut.After storage of 15d,the water loss rate was 9.56%,chlorophyll content was 1.28mg/g,elasticity was 1.37mm,the first hardness was 1395g,and chewiness was 9.3mJ.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第15期345-348,352,共5页
Science and Technology of Food Industry
