【摘要】 考察了不同浓度的曲酸、抗坏血酸、乳酸及ZnC l2、CaC l2、乳酸锌、乳酸钙处理苹果和梨的防褐变时间。结果表明,曲酸的护色效果最好。当曲酸浓度>0.1%时,防褐变效果很好,24 h时只有轻微褐变;当乳酸钙浓度>1.0%,抗坏血酸浓度>0.25%,ZnC l2浓度>0.75%,CaC l2浓度>1.0%时,防褐变效果均较好。更多还原

【Abstract】 This research is mainly about the use of organic acids and salts to avoid the browning at the greatest degree.By comparing different kinds and different concentrations of organic acids and salts on browning time,we found that kojic acid(concentration>0.1%)or calcium lactate(concentration>1%),antiscorbic acid(concentration>0.25%),ZnCl2(concentration>0.75%),CaCl2(concentration>1%)can avoid the browning at some degree.更多还原