CAJ | 학술논문

以新鲜冬瓜为原料，分别采用不同质量浓度的柠檬酸、D-异抗坏血酸钠和乳酸钙为保鲜剂，对鲜切冬瓜进行保鲜处理，以硬度、褐变指数、感官评分为指标，评价了不同保鲜剂处理后的鲜切冬瓜贮藏过程中品质的变化，确定了不同保鲜剂的适宜质量浓度。在单因素实验的基础上，进行正交实验，得到复合保鲜剂的最佳配比。结果表明，复合保鲜剂：0.12%柠檬酸+0.5%D-异抗坏血酸钠+0.8%乳酸钙可使鲜切冬瓜的保鲜期达16 d。
이신선동과위원료，분별채용불동질량농도적저몽산、D-이항배혈산납화유산개위보선제，대선절동과진행보선처리，이경도、갈변지수、감관평분위지표，평개료불동보선제처리후적선절동과저장과정중품질적변화，학정료불동보선제적괄의질량농도。재단인소실험적기출상，진행정교실험，득도복합보선제적최가배비。결과표명，복합보선제：0.12%저몽산+0.5%D-이항배혈산납+0.8%유산개가사선절동과적보선기체16 d。
In order to prolong the storage of the fresh-cut wax gourd, different concentrations of citric acid, D -sodium erythorbate, and calcium lactate were used as the preservative. The hardness, browning index, and sensory score were the indexes, the effect of different preserva-tives were evaluated to choose their suitable concentration. According to the results of single fac-tor test, orthogonal test was performed, and the best ratio of compound preservatives was ac-quired. The results showed that:0. 10% citric acid prolonged shelf life of fresh-cut wax gourd to 12 d, 0. 5% D-sodium erythorbate prolonged shelf life of fresh-cut wax gourd to 10 d, 1. 0% calcium lactate prolonged shelf life of fresh-cut wax gourd to 10 d, compound preserva-tive:0 . 12% citric acid + 0 . 5% D-sodium erythorbate + 0 . 8% calcium lactate prolonged shelf life of fresh-cut wax gourd up to 16d.