Effect of Detergents on Quality and Flavor of Fresh-cut Thyme

被引：0

作者：

Zhang, Chao ^{[1
]}

Li, Yun-Fei ^{[1
]}

Wang, Yu-Bin ^{[1
]}

Ma, Yue ^{[1
]}

Zhao, Xiao-Yan ^{[1
]}

机构：

[1] Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 9 Shuguanghuayuan Rd, Beijing, Peoples R China

来源：

2015 INTERNATIONAL CONFERENCE ON SOCIAL SCIENCE AND ENVIRONMENT (ICSSM 2015) | 2015年

关键词：

Fresh cut; thyme; Detergents; Flavor; Acidic electrolyzed water; ACIDIC ELECTROLYZED WATER; ESCHERICHIA-COLI O157-H7; ESSENTIAL OILS; DISINFECTION; EFFICACY; CARROT;

D O I：

暂无

中图分类号：

G40 [教育学];

学科分类号：

040101 ; 120403 ;

摘要：

The effect of detergents on the quality and flavor of fresh-cut thyme was evaluated. The acidic electrolyzed water and sodium hypochlorite extended the shelf life of the thyme to 7 d. Moreover, the acidic electrolyzed water and sodium hypochlorite treatments were effective to avoid the loss of the greenness of the thyme leaf, and maintained the original flavor of the thyme. Hence, the acidic electrolyzed water and sodium hypochlorite were effective detergents for the processing of fresh-cut thyme.

引用

收藏

页码：236 / 240

页数：5

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