【摘要】 本文采用聚赖氨酸对鲜切竹笋进行处理,并用保鲜膜包装后在4℃储藏保鲜;实验表明:100mg/L的聚赖氨酸对鲜切竹笋中微生物有很好的抑制作用;聚赖氨酸应用于鲜切竹笋中,可以减轻水分的损失;经处理过的鲜切竹笋L值以及a值均高于对照;断裂力、硬度和刚度有较好的相关度,而粘滞性、断裂形变、回复形变与其他指标的相关度较差。更多还原

【Abstract】 In this study,fresh-cut bamboo shoot was treated with polylysine,then preserved in 4℃ after packaged with clear plastic wrap. The results indicated that: 100mg/L polylysine have very good inhibitory action to the microorganism; and it can reduce the loss of the moisture. After has processed fresh cuts the bamboo shoots L value as well as a value is higher than the control. The fracture force,hardness and the rigidity have the good degree of correlation,but the correlation between adhesiveness,fracture deformation,recoverable deformation and other target degree is bad.更多还原