摘要
比较了新型保鲜剂甲壳素与CMC(carboxyl methyl cellulose)处理对板栗、梨、萝卜常温贮藏下的效果。通过测试呼吸强度、失重以及化学成份等指标表明,在抑制呼吸和控制失重方面,甲壳素处理的板栗好于CMC处理,而对于梨和萝卜,CMC处理的效果好于甲壳素,在阻止化学成份损失方面,CMC处理效果总体好于甲壳素。
Effects of chitin and CMC on various fruits and vegetables stored at room temperature were compared by measuring respiration rate ,weight reduction and changes of chemicals. The results showed that chestnut treeted with chitin was better than that with CMC for preventing respiration and weight reduction. However, CMC was better in treating pear and turnip. The changes of chemical components were faster in all fruits and vegetables treated with chitin than with CMC.
出处
《金陵科技学院学报》
2010年第1期80-84,共5页
Journal of Jinling Institute of Technology
关键词
甲壳素
CMC
果蔬
贮藏
chitin
CMC
fruit and vegetable
storage
