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Research on the Fresh Effect of Vegetables Using the Compound Liquid of  Galic and Ginger(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年11期
Page:
122-127
Research Field:
Publishing date:

Info

Title:
Research on the Fresh Effect of Vegetables Using the Compound Liquid of  Galic and Ginger
Author(s):
SU Yan-ling1; WU Dong-tang2; LIU Xia-wei1
1.School of Biological Science and Technology,Jinzhong University,Jinzhong,Shanxi 030600；
2.Institute of Vegetable,Shanxi Academy of Agricultural Sciences,Taiyuan,Shanxi 030031
Keywords:
garlic; ginger; bacteriostasis; preservation effect; quality
PACS:
TS 201.3
DOI:
-
Abstract:
The effective ingredient of garlic and ginger extracted by water extraction after mixed in different proportion and antibacterial test were made,it concluded that garlic∶ginger juice=2∶1 had better bacteriostatic effect.Then this proportion mixed liquid was used to study the preservation effect on vegetables from loss-weight rate,rotten index,nutrient quality and sensory quality changes.The results showed that whether using mixed liquid spraying or soaking treatment were better than the control in water treatment,rape was good by way of spraying treatment,green peppers,tomatoes and mushrooms were good with soaking treatment.With the storage time extension,rape and mushrooms in the weightlessness rate changes,the changes of vitamin C and rotten index change were bigger,and green peppers and tomatoes rotten index was low,easy storage,but four kinds of vegetables sensory quality declined during the storage period.

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Last Update: 2014-08-18