切分哈密瓜保鲜技术筛选研究
Tianjin Agricultural Sciences(2013)
Abstract
以切分哈密瓜为试材,对能较好保持切分哈密瓜品质的综合保鲜技术进行筛选。结果表明,哈密瓜要在冰水混合物中预冷4h、消毒采用0.21%NaClO(pH值6.5)5min、紫外照射30min,采用这种综合保鲜技术可以使切分哈密瓜货架期从3d提高到7d,在贮存的第7天,其微生物总数<795CFU.g-1,硬度为6.87kg.cm-2,有哈密瓜芳香气味,并保持切分哈密瓜的VC含量。
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Key words
fresh-cut cantaloupe,screening,fresh preservation
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