以水芹为研究对象,以质构、色差、过氧化物酶活性及感官评定为评价指标,研究热烫时间、锌离子浓度及热烫溶液pH对产品品质的影响；以质构和感官评定为指标,考察CaCl2浓度、浸泡时间对水芹品质的影响；以pH、色差及感官评定为指标,考察不同柠檬酸添加量对产品品质的影响.结果表明:水芹最佳护色条件为热烫时间2 min,锌离子浓度200 mg/L,pH 8；最佳保脆务件为0.4％ CaCl2溶液浸泡20 min;柠檬酸最佳添加量为0.15％,在此条件下得到的产品品质最佳.%Taking cress as the study object, and the texture, color, per-oxidase activity and sensory properties as the evaluation indicators, the effects of blanching time, Zn2+concentration and pH on the quality of cress were studied. The effects of CaCl2 concentration and soaking time on the quality of cress were studied by analyzing the texture and sensory properties of the cress, and the effects of citric acid addition on the quality of the product were studied by analyzing the pH, color and sensory property. The results showed that the optimum conditions for maintaining green were blanching time 2 min, Zn2+ concentration 200 mg/L and pH 8 and the optimum conditions for maintaining crispness were soaking in 0.4% CaCl2 for 20 min,and citric acid addition 0.15%. Under this condition, the cress had a good quality.
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