|Table of Contents|

Effect of Ultrasonic Treatment on Storage Properties of Sugaring Slices of Starntonia chinensis(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年19
Page:
141-145
Research Field:
Publishing date:

Info

Title:
Effect of Ultrasonic Treatment on Storage Properties of Sugaring Slices of Starntonia chinensis
Author(s):
ZHANG XiaogangTANG LingZENG RongFU Yu
(School of Public Health,Zunyi Medical College,Zunyi,Guizhou 563006)
Keywords:
Starntonia chinensissugaringultrasonicstorage
PACS:
-
DOI:
10.11937/bfyy.201619036
Abstract:
Taking Starntonia chinensis as test material,ultrasonic technique was used in the process of sugaring slices of Starntonia chinensis.The effect of ultrasonic treatment on texture,sensory quality,composition and microbes of sugaring slices of Starntonia chinensis during storage was initially studied.The results showed that during storage,with ultrasonic treatment,the sensory quality of sugaring slices of Starntonia chinensis was effectively controlled,the reduction of total soluble solid (TSS) content was delayed,and the softening and the increase of total number of bacterial colony were inhibited.Until the end of storage,the TSS content of group B (blanching and ultrasonic treatments) was 47%,the hardness value was 14.81 N and the total number of bacterial colony was 5×103 CFU?g-1.All the indexes were better than group A (blanching treatments) and control group CK.But with the ultrasonic treatment,the brightness and green color of sugaring slices of Starntonia chinensis during storage were partly lost.In general,to some extent,the storage quality of sugaring slices of Starntonia chinensis was improved by ultrasonic treatment and the storage period was also prolonged,but the effect of ultrasonic treatment on color of sugaring slices of Starntonia chinensis should be paid attention to.

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Last Update: 2016-11-09