Effect of vacuum precooling on fresh preservation of pea sprouts

摘要：

Vacuum precooling has been used as a rapid cooling method for pea sprou. Vacuum precooling of pea sprous were carried on at precooling end-temperature of 2°C, with the un-vacuum precooling as control. The effect of various physiological and biochemical properties of pea sprous under different processing was studied. The results showed that vacuum precooling could inhibite the increase in respiration intensity and corase fiber, slow down the decrease in ascorbic acid and chlorophyll. The vacuum cooling treatment can extend the shelf life of the pea sprous.

关键词： Vacuum cooling pea sprous properties

作者: Zong Wei Li Bo

作者单位: School of Food and Biological Engineering, Zhengzhou University of Light Industry,Zhengzhou. China, College of Food Engineering,Henan Institute of Science and Technology,Xinxiang,China, 453003

会议类型: 国际会议

会议名称: 2009 Conference on the Key Technology of Horticultural Produce(2009园艺生产关键技术学术会议 KTHP 2009)

会议地点: 北京

会议语种:英文

页码: 4-6

在线出版日期: 2009-04-11（万方平台首次上网日期，不代表论文的发表时间）