食品科学 ›› 2002, Vol. 23 ›› Issue (6): 145-148.

• 包装贮运 • 上一篇    下一篇

香柚瓣贮藏保鲜技术研究

 邓放明, 尹华, 邓银正   

  1. 湖南农业大学食品科学技术学院
  • 出版日期:2002-06-15 发布日期:2012-02-13

Study on the Preservation Technology of Kinned Pomelo Valves

 DENG  Fang-Ming, YIN  Hua, DENG  Yin-Zheng   

  • Online:2002-06-15 Published:2012-02-13

摘要: 运用保鲜剂、低温、简易气调、辐照等综合措施对去皮香柚瓣贮藏技术进行了初步研究。结果表明:香柚去皮分瓣后,用0.15%山梨酸钾和0.15%苯甲酸钠的酸性溶液浸渍,用0.6%的CaCl2和0.5%的海藻酸钠被膜,再用纸包装,经Co60辐射处理,柚瓣在3~4℃下可贮藏35d。

关键词: 柚子, 去皮柚瓣, 贮藏

Abstract: This paper studied preservation tec hnology of kinned pomelo valves comb ined with the used of preserving agent ,lowtemperation,simple controled atmosphere andrad iationtechnology.Firstly,Pomelo was kinnedand divid-ed.Then they are dipped in liquor of 0.15%potassium sorbate and 0.15%sod ium benzoate.Thirdly,they were membraned by using 0.6%CaCl 2 and 0.5%sodiumalginate.Then they were packed by paper cassette,radiated by Co 60 ,preserved at3~4℃.The skinned pomelo valve could be preserved well before 35days.

Key words: Pomelo , Kinnedpomelo valve , Preserva tion