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中国精品科技期刊2020
不同保鲜膜对嫩鲜蒜保鲜效果的影响[J]. 食品工业科技, 2013, (04): 318-321. DOI: 10.13386/j.issn1002-0306.2013.04.073
引用本文: 不同保鲜膜对嫩鲜蒜保鲜效果的影响[J]. 食品工业科技, 2013, (04): 318-321. DOI: 10.13386/j.issn1002-0306.2013.04.073
Effects of different plastic wraps on storage quality of fresh garlic[J]. Science and Technology of Food Industry, 2013, (04): 318-321. DOI: 10.13386/j.issn1002-0306.2013.04.073
Citation: Effects of different plastic wraps on storage quality of fresh garlic[J]. Science and Technology of Food Industry, 2013, (04): 318-321. DOI: 10.13386/j.issn1002-0306.2013.04.073

不同保鲜膜对嫩鲜蒜保鲜效果的影响

Effects of different plastic wraps on storage quality of fresh garlic

  • 摘要: 以本地产的嫩鲜蒜为试材,在(0±0.5)℃的条件下贮藏,研究了不同保鲜膜对嫩鲜蒜保鲜效果的影响。呼吸强度、失重率、还原糖、总糖、VC、硬度、粗纤维等指标的测定结果和对细胞微观结构进行观察的结果表明,0.03mm聚氯乙烯(PVC)膜能够有效降低鲜蒜的呼吸作用,减缓失重率、还原糖、总糖、VC、硬度、粗纤维含量的变化,细胞结构完整紧凑,无明显塌陷,较好地保持了嫩鲜蒜的风味品质,具有明显的保鲜效果。 

     

    Abstract: The local fresh garlic as test materials was studied the effect of fresh garlic in different plastic wraps at (0 ±0.5) ℃.Experimental results of respiration, weight loss rate, sugar content, total sugar content, V C, hardness, crude fiber, and the structure of cells indicated that:0.03mm PVC plastic wrap could slow down effectively respiration, reduce the changes of weight loss rate, sugar content, total sugar content, V C, hardness, crude fiber.In addition, the structure of cells was complete, and there was no obviously collapse, and kept the flavor quality of fresh garlic better, then achieved the preservation effect.

     

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