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《Packaging Journal》 2017-05
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Research on Color Preservation Packaging for Peeled Sugarcane

YANG Fuxin;CHENG Long;WU Siyu;JIANG Yue;XU Tao;SUI Yue;College of Food Science and Technology,Shanghai Ocean University;  
Peeled sugarcane was treated with different concentrations of salt,sugar,acid solution and different packaging materials in experiments and stored at room temperature to observe the effects of different treatment methods on the decay of peeled sugarcane. The results showed that as per the single factor experiment and orthogonal test to determine the most appropriate combination,the optimal conditions for peeled sugarcane color preservation were with iodine salt solution concentration being 0.4%,the concentration of white sugar solution being 0.3%,acid solution concentration of 0.1 %,and PP/PE or PVDC/PE as the packaging materials.
【Fund】: 国家863计划基金资助项目(2012AA0992301);; 上海市科学技术委员会工程中心建设基金资助项目(11DZ2280300);; 上海市助推计划基金资助项目(2013CL1312HY);; 上海市产学研基金资助项目(15cxy69);; 上海高校一流学科基金资助项目(A2-2019-14-0003)
【CateGory Index】: TB485
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