摘要
用不同强度的交变磁场对草莓进行处理,并对其外观、腐烂率、失重率、可溶性糖含量、pH值、VC含量和呼吸速率进行对比研究。结果表明:磁场强度为4.22A/m的交变磁场处理果实的腐烂率明显降低,其可溶性糖含量比对照组的降低幅度小;pH值比对照组小;VC含量比对照组大和呼吸速率比对照组小,外观也最好。
The fresh strawberry were processed by different intensities of the alternating magnetic field,the organoleptic investigation,decay ratio,weight-loss ratio,content of sugar,pH,content of Vitamin C and respiratory rate were evaluated.The results showed that the fresh strawberry processed by 4.22 A/m intensity of magnetic field is the best effect.The decay ratio is reduced remarkably.Its content of soluble sugar and its pH are less than the control.The content of Vitamin C is more than the control.The respiratory rate is less than the control.And the organoleptic investigation is also the best.
出处
《食品研究与开发》
CAS
北大核心
2010年第1期155-158,共4页
Food Research and Development
基金
湖北省科技攻关计划项目资助(2006AA201C36)
关键词
草莓
保鲜
交变磁场
fresh strawberry
keep-fresh
ahernating magnetic field
