超市最小加工黄瓜的保鲜

The Preservation of Minimally Processed Cucumbers in Supermarkets

摘要:

以黄瓜为例 ,研究了其切割后经臭氧、涂膜、低温等处理后的物理、生理变化 .结果表明 ,黄瓜经过 4 .2mg/m3质量浓度的臭氧水以及涂膜配方C处理后具有较好的保鲜效果 ,能抑制最小加工黄瓜的呼吸作用 ,阻止可溶性固形物的分解 ,以及营养成分的损失 ,并有效地抑制酶促褐变 .

Abstract:

Minimal process of fruits and vegetables is a new food industry in the world. The physiological and physical changes of cucumbers were studied after treated by coating and ozone water. It showed that the treatments with 4.2 mg/m 3 ozone and the coating