Study on Fresh Keeping of Strawberry by Compound Membrane of Chlorophyllin Copper Sodium

Abstract

Abstract: The effect on shelf life of strawberry by compound membrane of Chlorophyllin Copper Sodium at ambient temperaturehas been Studied.The effectiveness of fresh keeping was evaluated by testing the rotten degree,acidity,VC and sugar solubility of strawberries.The result showed that fresh keeping membrane which prepared by Chlorophyllin Copper Sodium,NOCC and 1,2-propylene glycol was more water-soluble.It could lower the respiration strength of the fruit and vegetable effectively and delayed the consenescence of strawberry during shelf life period.It could prolong the shelf life of strawberry to 5d,which has extended 4d compared to those untreated.

Key words: strawberry, chlorophyllin copper sodium, NOCC, 1,2-propylene glycol, fresh keeping

CHEN Xin, YUAN Yi-Hua, CAI Yi, SUN Hui-Li. Study on Fresh Keeping of Strawberry by Compound Membrane of Chlorophyllin Copper Sodium[J]. FOOD SCIENCE, 2007, 28(9): 571-574.

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Study on Fresh Keeping of Strawberry by Compound Membrane of Chlorophyllin Copper Sodium

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