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Effect of Ozonated Water on the Quality Change of Green Asparagus
Author(s): 
Pages: 167-169
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  臭氧水绿芦笋贮藏品质变化;
Abstract: 研究了采用0.3 mg/L臭氧水处理的绿芦笋在8℃冷藏期间叶绿素、抗坏血酸、总酸度、水分含量和感官质量的变化.结果表明:处理后绿芦笋中叶绿素、抗坏血酸含量的下降速度低于对照,失重率降低,感官品质明显优于对照组,处理15 min组可延长贮藏期限达到15 d左右,但臭氧水处理对芦笋中总酸度影响不明显.
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