Study on the Biophysiological effect of different antibrowning agents on fresh-cut Fuji apples

摘要：

Biophysiological effect of different anti-browning agents on fresh-cut Fuji apples was studied during storage at 4℃ for 8 days. Colour, firmness, respiration degree and MDA content of fresh-cut apples were investigated during storage. The results showed that 1％ ascorbic acid plus 0.5％ CaC12 solution was the most effective antibrowning agent in terms of sensory quality in this study.Keywords; fresh-cut Fuji apples;antibrowning agents biophysiology

关键词： fresh-cut Fuji apples antibrowning agents biophysiology

作者: Haiping Qi Wenzhong Hu

作者单位: Food Engineering dept Dalian Nationalities University Education Department and National Nationality Key Lab Dalian, China

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 1065-1068

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）