摘要
探讨了虫胶果蜡在茄子保鲜中的作用。结果表明,虫胶果蜡可减少茄子的水分损失,降低腐烂率,抑制呼吸,同时增加果面亮度,提高商品价值。
This paper studied the effects of shell lac wax on the freshness keeping of eggplant. The results showed that the shell lac wax had good role in decreasing the loss of water, lowering the rate of decay and inhibiting the rate of respiration. It could also enhance the surface lighteness of eggplant and raise commercialization.
出处
《食品研究与开发》
CAS
北大核心
2007年第3期139-141,共3页
Food Research and Development
关键词
虫胶果蜡
茄子
保鲜
shell lac wax
eggplant
freshness keeping
