不同配方保鲜液处理对真空软包装甜玉米保鲜效果的影响
Effect of Different Fresh-keeping Agents Treatment on Preservation Effect of Flexibe Vacuum Packed Sweet Corn
  
DOI:
中文关键词:  保鲜液  包装  甜玉米  保鲜
英文关键词:Key words: Fresh-keeping agents  Packaging  Sweet corn  Preservation
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作者单位
韦强,武冬雪 北京市农业技术推广站北京 100029 
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中文摘要:
      为了改善真空软包装甜玉米的品质,以新鲜甜玉米为试验材料,在进行真空软包装加工时添加不同配方保鲜液。结果表明:以保鲜剂a为主材的配方保鲜液处理的甜玉米的风味、色泽、硬度和含水量均优于其他处理。因此,可使用以保鲜剂a为主材的配方保鲜液对真空软包装甜玉米进行保鲜。
英文摘要:
      Abstract: In order to improve the quality of fl exibe vacuum packed sweet corn,we selected fresh sweetcorn as the experimental material and added different flesh-keeping agents in the process of flexible vacuumpackaging. The results showed that the flesh-keeping agent which basis was A had a better expression inqualities of sweet corn such as flavor, color, hardness and water content. Therefore,it could be preserveflexibe vacuum packed sweet corn with the flesh -keeping agent which basis was A.
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