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  • 关健,薛淑静,陈学玲,何建军,梅新,周明.藕带冷藏保鲜及变化研究[J].食品科学技术学报,2011,29(5):53-55.    [点击复制]
  • GUAN Jian,XUE Shu-jing,CHEN Xue-ling,HE Jian-jun,MEI Xin,ZHOU Ming.Cold Storage Technology of Lotus Root Bud[J].Journal of Food Science and Technology,2011,29(5):53-55.   [点击复制]
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藕带冷藏保鲜及变化研究
关健,薛淑静,陈学玲,何建军,梅新,周明
0
(湖北省农业科技创新中心 农产品加工研究分中心/ 湖北省农业科学院 农产品加工与核农技术研究所)
摘要:
以藕带作为试材,研究藕带在冷藏时的呼吸强度、酶活及颜色的变化。 结果表明:藕带在冷藏环境下,其呼吸强度为先下降后升高再下降,其酶活力逐渐增强,之后一直降低;色度随着天数的增加随之加深。
关键词:  藕带  冷藏  呼吸强度  酶活  色度
DOI:10.3969/j.issn.2095-6002.2011.05.013
基金项目:湖北省农业科技创新中心资助项目(2007-620-001-03) ;武汉市科技支撑项目(201020622243)
Cold Storage Technology of Lotus Root Bud
GUAN Jian,XUE Shu-jing,CHEN Xue-ling,HE Jian-jun,MEI Xin,ZHOU Ming
(Agricultural Product Processing Subordinate Center, Hubei Agricultural Science and Technology Innovation Center/ Research Institute of Agricultural Product Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences)
Abstract:
The cold storage of lotus root bud and the change of respiratory intensity, PPO and chroma of lotus root bud during the storage were studied in this paper. The results showed that the respiratory intensity of the lotus root bud dropped first, then elevated, and then dropped again.The PPO strengthened gradually, and reduced afterward. The chromaticity deepened during the storage.
Key words:  lotus root bud  cold storage  respiratory intensity  PPO  chroma