【摘要】 新鲜茭白经切片等处理后,于冷藏(1℃)和常温(20℃)下包装贮藏,在贮藏过程中对两组切片的电导率进行测定,结果显示:随着浸泡时间的延长,电导率不断上升;在常温下,从第3d起,电导率迅速上升,而在冷藏条件下,前3d电导率持续下降,随后也迅速上升。在整个贮藏过程中低温贮藏下切片的电导率明显小于常温贮藏下切片的电导率。更多还原

【Abstract】 Freshly-cut water bamboo slices were stored under refrigeration(1℃) and room conditions (20℃) for 5 days and their electrical conductivity was measured at different stages. The conductivity of all sample was influenced by soaking time and increased as soaking time increased.The conductivity of the slices stored at 20℃ increased rapidly after 3 days,whereas the conductivity of the slices stored at 1℃ decreased continuously within 3 days and rapid increase was followed.During 5 days’ storage the conductivity of water bamboo slices at 1℃ was less than that at 20℃.更多还原