Author(s): LI Ronglin, JIANG Yuqin, YAO Guobin, ZHU Jiating
Pages: 811-812,817
Year: 2000 Issue:  6
Journal: JOURNAL OF ANHUI AGRICULTURAL SCIENCES
Keyword:  板栗; 食用防腐剂; 贮藏保鲜;
Abstract: 研究了食用防腐剂贮藏板栗的效果,结果表明:苯甲酸钠和高锰酸钾处理使板栗保鲜分别达到82.0%和81.5%,山梨酸钾处理保鲜率达74.1%,处理前后板栗所含氨基酸总量几乎不变,据此认为食用防腐剂用于板栗的贮藏是可行的.