【摘要】 研究25℃下、50kHz超声波处理对鲜切豆角贮藏期间失重率、叶绿素、VC、可溶性蛋白、感官品质以及微生物数量的影响,结果表明:超声波处理10min的鲜切豆角失重率低,叶绿素损失小、除菌效果显著,感官品质优良,超声波处理15min的次之,两者对VC和可溶性蛋白均无明显的破坏作用,有利于鲜切豆角的保鲜。更多还原

【Abstract】 Effect of ultrasonic cleaning on the quality of fresh-cut Beans was studied with 50 kHz ultrasonic at 25 ℃.The results showed that ultrasonic treatment for 10 min lowered the weight-loss,reduced the loss of chlorophyll content,sterillzation effect is remarkable,and better sensory quality of the fresh-cut Beans.The ultrasonic treatment for 15 min was also good,and no significant decrease of vitamin C and solube protein content were found.Both can help to proservation of fresh-cut Beans.更多还原