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The Effect of a New Antistaling Agent on Postharvest Physiology and Storage of Leek Sprouts
Pages: 218-220
Year: Issue:  5
Journal: Food and Fermentation Industries

Keyword:  韭薹 丙二酸 保鲜;
Abstract: 以新鲜韭薹为试材,采用丙二酸作为蔬菜保鲜剂,研究了100、300、500 mg/L 3个浓度处理下韭薹在货架期间生理生化指标的变化。结果表明:在300 mg/L浓度处理下,韭薹货架期间贮藏时间达7d时,仍能保持较好形态及较高的营养价值。
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