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《Food & Machinery》 2009-06
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Effect on sodium alginate compound film preserving fresh-cutting pear

ZHU Mei-yunLIN Shun-shun(College of Food Science and Technology,Henan Agricultural University,Zhengzhou,Henan 450002,China)  
A research was conducted to study the effect of sodium alginate composite film coating on preservation of fresh-cutting pear. Different concentration of sodium alginate,gelatin and potassium sorbate based on the orthogonal experiment of L9(33) were used to make different ratio of sodium alginate composite film for fresh-cutting pear under the preservation temperature of (0 ± 0. 5) ℃ . The result indicated that sodium alginate composite film could significant reduce the browning index,delay the respiration rate,inhibit the loss of TA content and VC preservation rate in the processing of fresh-cutting pear storage. The maintain freshness effect of sodium alginate achieve to the remarkable level(P 0. 05),but the gelatin and potassium sorbate have no obvious significance. Optimization of the best composite film of sodium alginate is sodium alginate 0. 05 g/kg,gelatin 0. 03 g/kg,and potassium sorbate 0. 03 g/kg.
【Fund】: “十一五”国家科技支撑计划项目“农产品产后综合储藏保鲜技术研究”(编号:2006BAD22B04);; 河南农业大学实验室创新项目(编号:C080508)
【CateGory Index】: TS255.3
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