摘要
采用不同防腐保鲜剂、O3 处理大葱和葱丝 ,并采用不同保鲜膜包装后在 0℃条件下贮藏 ,以确定大葱和葱丝的最佳保鲜技术条件。结果表明 :大葱采用果蔬烟熏保鲜剂处理后并使用打 16个孔的 0 0 3mmPVC保鲜膜包装 ,在 0℃条件下具有最佳贮藏保鲜效果 ,可使大葱贮藏 4个月。葱丝采用托盘小包装并结合果蔬烟熏保鲜剂处理和使用乙烯吸收剂 ,在 0℃条件下可贮藏 3 0d 。
Different preservatives and packages were applied to investigate the optimal condition for the storage of scallion and fresh cut scallion at 0℃,and their storage life was assessed Quality of the scallion treated by fumigation preservative and packed in 0 03 mm PVC film(with 16 perforated poles)was the best and could be stored for 4 months at 0℃ Quality of scallion slices,packed in tray with ethylene absorber and treated by fumigation preservative,had no apparent changes after 30 days storage at 0℃
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第1期57-60,共4页
Food and Fermentation Industries
