摘要
以菠萝为原料，以不同的切割方式及不同浓度氯化钙处理对ＭＰ菠萝保鲜进行了研究。实验结果表明，纵切的菠萝的耐贮性和品质保持要比横切的好；关于ＣａＣ１２浓度的影响与切割方式密切相关，对于纵切的产品，０．４％的 ＣａＣｌ２ 浓度处理效果较佳；而横切的产品，０．６％ ＣａＣｌ２浓度处理的效果更好。
The effect of cutting mode and Ca treatment on MP pineapple quality were studied，It is indicated that vertically cutting was beneficial to keeping product’s quality；But effect of Ca on product’s quality was complicated，For vertically cut product，0.4 % CaCl2 was good，While 0.6% was better than 0.4% for across cutting.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第4期121-123,共3页
Food Science
