文献类型： 外文期刊
作者： Zhang, Chao 1 ; Li, Yunfei 1 ; Wang, Yubin 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China
关键词： fresh cut;perilla;dertergents;flavor;acidic electrolyzed water
期刊名称：PROCEEDINGS OF THE 3RD INTERNATIONAL CONFERENCE ON MATERIAL, MECHANICAL AND MANUFACTURING ENGINEERING
ISSN： 2352-5401
年卷期： 2015 年 27 卷
页码：
收录情况： SCI
摘要： The effect of detergents on the quality and flavor of fresh-cut perilla was evaluated. The acidic electrolyzed water and sodium hypochlorite extended the shelf life of the perilla to 11d. The sodium hypochlorite treatments was more effective to avoid the loss of the greenness of the perilla leaf compared with the acidic electrolyzed water treatment. The acidic electrolyzed water treatment was well maintained the original flavor of the perilla.
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