Study on Fresh Keeping Effect of Solid ClO_2 Slow-release Preservative on Kyoho Grape
HAN Yong-sheng,ZHOU Xin(Tianjin University of Science and Technology,Tianjin 300222,China)
Fresh keeping effect of solid ClO2 slow-release preservative on Kyoho grape was studied and quality changes of Kyoho grape during storage was evaluated.The results showed that low-level ClO2 slow-release preservative which release rate lower than 20μg/h can control growth of microorganisms,postpone declination of qualities,and prolong shelf life of Kyoho grape.
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