STUDY ON FRESH-KEEPING OF FRESH-CUT TARO IN THE SIMULATION SYSTEM OF REFRIGERATED TRANSPORTATION
In this study, the fresh taros after being cleaned and selected were peeled and blanched in boiled water for 40s, and then dipped in different concentration combinations of color protective agent. After air-dried and vacuum packaged, the products were stored at 7℃ in the constant temperature box with oscillator, which simulated the refrigerated transportation. During the course, the protein content, pH value, starch content, total phenols, PPO activity and POD activity were determined periodically. The results showed the best combination of fresh-keeping reagent for fresh-cut taros in simulated system of refrigerated transportation was 0.30％ citric acid(CA) + 0.10％ ascorbic acid(AA) + 0.30％ L-cysteine(LC) + 0.30％ calcium chloride(CaCl2), which prevented the browning and retained the nutritional quality of fresh-cut taros better than the control group.
Xiaochun XU Chaopeng LIN
Food Science and Engineering Department, Shaoguan University,Shaoguan, Guangdong, 512005, China
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）