Study on the Biophysiological effect of different antibrowning agents on fresh-cut Fuji apples

机译：不同抗褐变剂对鲜切富士苹果的生物生理作用研究

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Biophysiological effect of different anti-browning' agents on fresh-cut Fuji apples was studied during storage at 4℃ for 8 days. Colour, firmness, respiration degree and MDA content of fresh-cut apples were investigated during storage. The results showed that 1% ascorbic acid plus 0.5% CaC12 solution was the most effective antibrowning agent in terms of sensory quality in this study.Keywords; fresh-cut Fuji apples;antibrowning agents biophysiology

机译：在4℃下保存8天，研究了不同抗褐变剂对鲜切富士苹果的生物生理效应。贮藏期间对鲜切苹果的颜色，硬度，呼吸度和MDA含量进行了调查。结果表明，就感官质量而言，本研究中1％的抗坏血酸加0.5％的CaCl2溶液是最有效的抗褐变剂。鲜切富士苹果；抗褐变剂生物生理学

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来源
《2011 International Conference on New Technology of Agricultural Engineering》|2011年|1065-1068|共4页
会议地点 Zibo(CN)
作者
Haiping Qi; Wenzhong Hu;
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作者单位

Food Engineering dept Dalian Nationalities University Education Department and National Nationality Key Lab Dalian, China;

Food Engineering dept Dalian Nationalities University Education Department and National Nationality Key Lab Dalian, China;

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会议组织
原文格式 PDF
正文语种 eng
中图分类农业工程;
关键词
fresh-cut; Fuji; apples; antibrowning; agents biophysiology;

机译：鲜切;富士;苹果;抗褐变;制剂生物生理学;
入库时间 2022-08-26 14:01:56

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1. Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples [J] . M.A. Rojas-Graue, M.S. Tapia, F.J. Rodriguez, Food Hydrocolloids . 2007,第1期

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2. Browning Inhibition in Fresh-cut 'Fuji' Apple Slices by Natural Antibrowning Agents [J] . MARIA A. ROJAS-GRAUE, ANGEL SOBRINO-LOPEZ, MARIA SOLEDAD TAPIA, Journal of Food Science . 2006,第1期

机译：天然抗褐变剂对鲜切“富士”苹果片的褐变抑制作用
3. EFFECT OF ANTIBROWNING AGENTS ON COLOR AND RELATED ENZYMES IN FRESH-CUT APPLES DURING COLD STORAGE [J] . V. CHIABRANDO* G. GIACALONE Journal of Food Processing and Preservation . 2012,第2期

机译：保鲜剂对冷贮藏过程中鲜切苹果的颜色及相关酶的影响
4. Study on the Biophysiological effect of different antibrowning agents on fresh-cut Fuji apples [C] . Haiping Qi, Wenzhong Hu 2011 International Conference on New Technology of Agricultural Engineering . 2011

机译：不同抗褐变剂对鲜切富士苹果的生物生理作用研究
5. Transcript profiling as a method to study fruit maturation, tree-ripening, and the role of "tree factor" in 'Gala' and 'Fuji' apples. [D] . Lin, Shu-fei. 2005

机译：转录谱分析是研究水果成熟，成熟树以及“树形因子”在“嘎拉”和“富士”苹果中的作用的一种方法。
6. Buffalo cheese whey hydrolyzed with Alcalase as an antibrowning agent in minimally processed apple [O] . José Dilson Francisco da Silva, Ana Paula Folmer Correa, Carolina Pereira Kechinski, 2018

机译：在最小加工的苹果中用Alcalase作为抗褐变剂水解的水牛奶酪乳清
7. EFFECT OF ANTIBROWNING AGENTS ON COLOR AND RELATED ENZYMES IN FRESH-CUT APPLES DURING COLD STORAGE [O] . V. CHIABRANDO, G. GIACALONE 2011

机译：抗血管贮藏在冷藏过程中鲜切苹果颜色和相关酶的影响

Study on the Biophysiological effect of different antibrowning agents on fresh-cut Fuji apples

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