Effect of refrigerator positions on quality of fresh-cut pepper

被引：0
|
作者：
Ma, Y. [1 ]
Zhang, C.
Yang, A.
Wang, Y.
Zhao, X.
机构：
[1] Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 9 Shuguanghuayuan Rd, Beijing, Peoples R China
来源：
PROCEEDINGS OF THE 5TH INTERNATIONAL CONFERENCE ON ADVANCED DESIGN AND MANUFACTURING ENGINEERING | 2015年 / 39卷
关键词：
fresh cut; pepper; refrigerator; texture; HIGH-CARBON DIOXIDE; HEAT-TRANSFER; BELL PEPPERS; VITAMIN-C; TEMPERATURE; OXYGEN;
D O I：
暂无
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
The effect of refrigerator position in the same layer on the quality of fresh-cut pepper was evaluated. The temperatures of the front and rear in the same layer were different. The front temperature was about 0.5 degrees C higher than the rear temperature. The soluble solid content of the front pepper was higher than that of the rear pepper, while the Vc content of the front pepper was lower than that of the rear pepper. The texture of the front pepper was similar to that of the fresh pepper. Hence, the front position was a good option for the storage of fresh-cut pepper.
引用
收藏
页码：604 / 607
页数：4
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