Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
YAN Shuai, LIANG Ying, WEN Meng-tang, DING Ying, KOU Li-ping, LIU Xian-jin. Effects of hot water treatment on quality of fresh-cut brassica[J]. Science and Technology of Food Industry, 2014, (12): 341-343. DOI: 10.13386/j.issn1002-0306.2014.12.066
Citation: YAN Shuai, LIANG Ying, WEN Meng-tang, DING Ying, KOU Li-ping, LIU Xian-jin. Effects of hot water treatment on quality of fresh-cut brassica[J]. Science and Technology of Food Industry, 2014, (12): 341-343. DOI: 10.13386/j.issn1002-0306.2014.12.066
shu

Effects of hot water treatment on quality of fresh-cut brassica

    Graphical Abstract
    • Abstract
  • The effects of hot water treatment (40, 45, 50℃) for five minutes on quality of fresh-cut brassica chinensis were investigated. The results showed that 45℃ hot water treatment for 5min could keep the best quality of fresh-cut brassica chinensis in the process of storage. It maintained the fresh-cut brassica chinensis high moisture content, delayed the degradation of chlorophyll, kept the good sense quality, delayed the degradation of VC, inhibited the POD enzyme activity. The hot water treatment also had a certain function of holding the soluble protein and soluble sugar contents.
    • FullText(HTML)
  • loading
    • References (11)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return