抗褐变剂对鲜切马铃薯保鲜技术的研究

摘要

[目的]研究保鲜剂抗坏血酸、CaCl对马铃薯的保鲜功能.[方法]用不同配比的保鲜剂浸泡处理马铃薯小块,5℃下贮藏10 d,分别对马铃薯进行褐变强度、硬度值、失重率的测定.[结果]0.5%抗坏血酸+0.3%CaCl处理贮藏效果最好.[结论]抗坏血酸、CaCl,作为保鲜剂能较好地对鲜切马铃薯进行保鲜.%[Objective] The aim was to study the preservation function on potato of ascorbic acid and calcium chloride.[Method] Potato strips were dipped into the solution within different preservatives.After stored 5℃for 10days,browning degree,hardness value and weigh loss rate of fresh-cut ,potatoes were determined.[ Result] 0. 5% ascorbic acid plus 0.3% calcium chloride solutiaon was most effective anti prowning agent on potato.[Conclusion]Ascorbic acid and calcium can as preservatives to better preserve the fresh-cut potato.