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【英文篇名】 Effect of Ozonated Water on the Quality Change of Green Asparagus
【作者中文名】 高文庚; 杨萍芳;
【作者英文名】 Gao Wengeng~（1; 2） Yang Pingfang~11（Department of Life Sciences; Yuncheng University; Yuncheng 044000; China）2（College of Food Science and Engineering; Northwest Sci-tech University of Agriculture and Foresty; Yangling 712100; China）;
【作者单位】 运城学院生命科学系; 运城学院生命科学系 运城; 西北农林科技大学食品科学与工程学院; 712100硕士研究生;
【文献出处】 食品与发酵工业, Food and Fermentation Industries, 编辑部邮箱 2006年 10期
期刊荣誉：中文核心期刊要目总览 ASPT来源刊 中国期刊方阵 CJFD收录刊
【关键词】 臭氧水; 绿芦笋; 贮藏; 品质变化;
【英文关键词】 ozonated water; green asparagus; storage; quality change;
【摘要】 研究了采用0.3 mg/L臭氧水处理的绿芦笋在8℃冷藏期间叶绿素、抗坏血酸、总酸度、水分含量和感官质量的变化。结果表明:处理后绿芦笋中叶绿素、抗坏血酸含量的下降速度低于对照,失重率降低,感官品质明显优于对照组,处理15 min组可延长贮藏期限达到15 d左右,但臭氧水处理对芦笋中总酸度影响不明显。
【英文摘要】 Green asparagus was treated with 0.3 mg/L of ozonated water and the effect on the contents of chlorophyll,vitamin C,total acid,weight loss ratio and sensory quality were evaluated during storage at 8℃.Experimental results showed that the loss of chlorophyll,vitamin C contents and weight loss ratio of green asparagus with treated of ozonated water was lower than control samples. Sensory quality of green asparagus treated with ozonated water was much better than that controls.Green asparagus could be preserve...
【基金】 运城学院科研基金资助项目(No.2005205)
【DOI】 CNKI:ISSN:0253-990X.0.2006-10-040
