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臭氧水处理对芹菜保鲜效果的研究
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摘要:
对芹菜进行臭氧水处理,选用紫外分光光度法测定水中的臭氧含量.然后,将研究用的芹菜分成非臭氧水处理非包装组、臭氧水处理非包装组、非臭氧水处理包装组、臭氧水处理包装组这4组进行低温储藏.在贮藏期内,每隔7 d对其颜色、失水率、黄化率、呼吸强度、维生素C含量、过氧化物酶活力这6个指标进行测定,研究臭氧水对芹菜的保鲜效果.结果表明,臭氧水处理后能够有效降低芹菜的失水率、黄化率,抑制呼吸强度,起到延长芹菜贮藏期的作用.
关键词:  芹菜  臭氧  失水率  黄化率  呼吸强度
DOI:
修订日期:2003-09-22
基金项目:国家科技攻关项目 , 中国-匈牙利合作项目
Effects of O3 Water Washing on the Freshness Keeping of Celery
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Abstract:
The celery was treated with O_3 water divided into four groups (non-treated and unpacked group, treated and unpacked group, non-treated and packed group, and treated and packed group). In the storage period, six parameters were detected such as color, water loss, respiration intensity, withering rate, the content of vitamin C and the POD activity after every seven days to find a suitable storing method and the fresh keeping effect. The results of the experiment showed that after O_3 water treatment, the water loss, withering rate and respiration intensity could be effectively reduced and the storage time of celery could be prolonged.
Key words:  celery,O_3 water,weight loss,withering rate,respiration intensity

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