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Effect of Detergents on Quality and Flavor of Fresh-Cut Mint

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; Minist Agr, 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;mint;detergents;flavor;sensory

期刊名称：PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ADVANCES IN ENERGY, ENVIRONMENT AND CHEMICAL ENGINEERING

ISSN： 2352-5401

年卷期： 2015 年 23 卷

页码：

收录情况： SCI

摘要： The effect of detergents on the quality of fresh-cut mint was evaluated. The acidic electrolyzed water and sodium hypochlorite extended the shelf life of the fresh-cut mint to 12 d and maintained its flavor. The Sodium hypochlorite treatments avoid the loss of the greenness of the mint. Hence, the sodium hypochlorite was a better detergent for the production of fresh-cut mint.

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[1]Effect of Drying Temperature on Sensory and Flavor of Mint. Zhao, Xiaoyan. 2015

[2]Effect of packaging on quality and flavor of fresh-cut mint. Zhang, Chao. 2015

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