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壳聚糖添加纳米碳酸钙助剂对鲜切山药品质的影响（Effect of Chitosan Coating with Nano-CaCO3 Appendix on Quality of Fresh Cut Yam）
山药 保鲜 纳米碳酸钙
2009/5/22
为了探索纳米碳酸钙助剂对鲜切山药保鲜效果的影响，研究了壳聚糖添加纳米碳酸钙助剂对鲜切山药在10℃下品质的影响。结果表明，壳聚糖添加纳米碳酸钙助剂处理后鲜切山药的总酸度、Vc含量和L值分别比单独使用壳聚糖高10.5%、8.4%和6.9%；失重率和总酚含量分别比单独使用壳聚糖低9.2%和8.3%。壳聚糖添加纳米碳酸钙助剂可显著抑制多酚氧化酶和过氧化物酶活性，延缓果实褐变，延长货架期。添加纳米碳酸钙助剂...
Effect of coating treatments on the extension of the shelf-lifeof minimally processed cucumber
minimally processed cucumber ozone coating preservation
2008/11/24
Minimally processed fruits and vegetables caused the emergence of a new plant processing industry in the world. The physiological and physical changes in cucumber were studied after treating with edib...