ZHANG Yin-liang, ZHOU Wen-quan and ZHANG Lu-yan. Study on the preservation of cherry tomatoes and cucumber by edible film of bovine serum albumin[J]. Journal of Light Industry, 2013, 28(3): 1-4. doi: 10.3969/j.issn.2095-476X.2013.03.001
Citation:
ZHANG Yin-liang, ZHOU Wen-quan and ZHANG Lu-yan. Study on the preservation of cherry tomatoes and cucumber by edible film of bovine serum albumin[J]. Journal of Light Industry, 2013, 28(3): 1-4.
doi:
10.3969/j.issn.2095-476X.2013.03.001
Study on the preservation of cherry tomatoes and cucumber by edible film of bovine serum albumin
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Received Date:
2013-04-10
Available Online:
2013-05-15
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Abstract
The purpose of this study was to evaluate the preservation of cherry tomatoes and cucumber by edible film of bovine serum albumin.The weight-loss rate,rotten fruit rate,and the contents of soluble solids,vitamin C,chlorophyll and carotenoid were detected during storage at 20~25℃.The results showed that coating with the edible films was significantly effective on decreasing the loss of fruit nutrition,water-loss rate,rotten fruit rate,inhibiting respiration.The shelf life was 15 d and 10 d respectively.
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Proportional views
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