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Study on The Technology of Preservation of Semi-finished Products of Nane Fruit

Chen Xinghuang, An Jianshen, Chen Mengxin(Department of Food Science Fujian AgriculturalUniversity: Institue of Fruit Research of Fujian Agricultural; Fuzhou 35002; Ningde AgriculturalBureau, Fujian 352100)  
The preservation of semi-finished productsof nane fruit was studied by using the orthogonldesign. The relations of preservative effect of semifinished products of nane fruit to the condiction oftreatment of fruit, to valid cncentration of sulfurdioxide (SO2), to density of sodium chlorode(NaCl), to sodium benzoate, to calcium chloride(CaCl2) were asertained. The result showed that thebest effect of preservation of semi-finished productsof nane fruit was 0. 2 ~ 0. 3% SO2, blended with0. 1 % ~0. 2% sodium benzoate, 0. 6% ~0. 9% CaCl2.
【CateGory Index】: S662
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