会议专题

Effects of Ultra- high Pressure Treatment on the Preservation of. Fresh- cut Smallanthus Sonchifolius

Effects of Ultra-High Pressure (VHP) treatment on the preservation of fresh-cut Smallanthus Sonchifolius were studied. Slices of fresh-cut Smallanthus Sonchifolius were treated with l00Mpa , 200MPa , 300MPa, 400MPa and 500MP at 30 V, and pressure holding time was 10min. Then the treated samples were storaged at 4 C for 8 days. The effects of VHP on colony count, relative activity of polyphenoloxidases ( PPO), contents of total soluble solids (SSC) and Vc content of fresh-cut Smallanthus Sonchifolius were analysed during different storage time. The results showed that samples treated withiOOMPa, 30 V, Wmin still had a better sensory characteristics and edible qualities when stored for 8 days, which indicated that the VHP was a suitable preservation method on fresh-cut Smallanthus Sonchifolius.

Ultra-High Pressure Fresh-cut Smallanthus Sonchifolius Preservation

Bai Yan-hong Zhang Li-yao Zhao Dian-bo Chen xi

College of Food and Biological Engineering,Zhengzhou University of Light Industry Zhengzhou, 450002, College of Food and Biological Engineering, Zhengzhou University of Light Industry

国际会议

The 2nd Conference on Key Technology of Horticulture(第二届园艺关键技术学术会议 CKTH 2010)

北京

英文

208-211

2010-07-17(万方平台首次上网日期,不代表论文的发表时间)