CAJ | 학술논문

论文研究了白花菜提取物对花椰菜中微生物、褐变指数和VC含量的影响。结果表明，白花菜提取物能有效抑制微生物的生长，有效减缓花椰菜的褐变速度和VC的降解速度，较好地保持花椰菜的品质，其中1.0 g/L白花菜提取物的保鲜效果最好。
논문연구료백화채제취물대화야채중미생물、갈변지수화VC함량적영향。결과표명，백화채제취물능유효억제미생물적생장，유효감완화야채적갈변속도화VC적강해속도，교호지보지화야채적품질，기중1.0 g/L백화채제취물적보선효과최호。
The effects of Cleome gynandra extract on total number of colony, as well as browning index and vitamin C content of Broccoli were studied. The results showed that Cleome gynandra extract could effectively eliminate the microorganism, delay the browning rate and slow down the degradation of vitamin C. 1.0g/L Cleome gynandra extract was shown to be the best to fresh-keeping and storage quality of broccoli.