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《Science and Technology of Food Industry》 2009-05
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Study on preservation of citrus fruit by coating with fish protein superabsorbing resin

LI Ni-ni1,WU Guo-jie2,,DONG Fen-qiang1,HE Chun-lin1(1.Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,China;2.Zhongkai Agrotechnical Engineering College,Guangzhou 510225,China)  
Taking citrus fruit on the market as material,using fish protein superabsorbing resin as citrus preservation coating without preservation coating citrus fruit as comparison,the changes of weight loss rate,VC content,organic acidity,breathing intensity,observed quality appearance and flavor were tested,the feasibility and effects of fish protein superabsorbing resin on the shelf life extension of citrus fruit were examined.The results showed that the citrus fruit coated could keep the intrinsic taste and prolong the shelf life,and their loss rates of weight,VC,organic acidity and breathing intensity were lower than comparison.The best concentration was 7.50g/L.
【CateGory Index】: TS255.3
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