Fresh-keeping Effect of Kojic acid on Rape

被引：3

作者：

Zhang, Xi ^{[1
]}

Dong, Yu-Ting ^{[1
]}

Pei, Jiang-Sen ^{[2
]}

Han, Tao ^{[3
]}

Guo, Bei ^{[1
]}

机构：

[1] Beijing Agr Univ, Coll Biol Sci & Engn, Beijing 102206, Peoples R China

[2] China Natl Res Inst Food & Fermentation Indust, Beijing 102206, Peoples R China

[3] Beijing Univ Agr, Food Sci & Engn Coll, Beijing 102206, Peoples R China

来源：

ADVANCED TECHNOLOGIES IN MANUFACTURING, ENGINEERING AND MATERIALS, PTS 1-3 | 2013年 / 774-776卷

关键词：

Kojic acid; Fresh-keeping; Rape; Physical and chemical indicators;

D O I：

10.4028/www.scientific.net/AMR.774-776.695

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Kojic acid is a metabolite from some common microbe, it is a natural preservative. The kojic acid has broad prospects in the storage and preservation of fruits and vegetables. In this study, using different concentrations of kojic acid sprayed the surface of rape and stored at room temperature, observed phenotypic changes. Then the CAT and POD activity, chlorophyll content and weight loss rate were determined in rape treated by kojic acid. From the overall trend, compared with the water, spraying 0.5% and 1% kojic acid to a certain extent reduce chlorophyll loss of rape, water evaporation and dry matter decrease was slowing down, and maintains the appropriate activity of CAT and POD. It means that the kojic acid has obviously effect on rape preservation.

引用

页码：695 / +

页数：2

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