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YAN Xun-you, DU Hong-li, ZHU Ai-hong, SHI Zhen-xia, WU Zhi-yan. Study on preservation of fresh-cut Ya-pears of clove medicine extraction[J]. Science and Technology of Food Industry, 2016, (04): 347-350. doi: 10.13386/j.issn1002-0306.2016.04.061
Citation: YAN Xun-you, DU Hong-li, ZHU Ai-hong, SHI Zhen-xia, WU Zhi-yan. Study on preservation of fresh-cut Ya-pears of clove medicine extraction[J]. Science and Technology of Food Industry, 2016, (04): 347-350. doi: 10.13386/j.issn1002-0306.2016.04.061

Study on preservation of fresh-cut Ya-pears of clove medicine extraction

doi: 10.13386/j.issn1002-0306.2016.04.061
  • Received Date: 2015-05-22
  • The effect of freshness was studied about the extract of clove on fresh-cut Ya-pear as raw material.The preservation of fresh-cut Ya-pear was studied under the clove extract concentration of 2.5,5.0,7.5 g/L,during storage of the physical and chemical properties of the fresh-cut Ya-pear( vitamin C, titratable acid content,sugar content and mass loss rate) and the total number of colonies changes. The results showed that different concentrations of clove extract groups could delay the speed of rotting,reduce mass loss rate,delay of vitamin C,titratable acidity and soluble solids degradation,inhibit the microbial growth,and could maintain better quality and water retention. In combination with all these factors,the best preservation effect was obtained at the 0.5 g/L of clove extract,it was a certain degree in delaying the degradation of vitamin C,maintaining the acid content, maintaining solid content, reducing weight loss, and significant( p < 0. 05) in suppression of the growth of microorganisms.
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