CN110063365A - A kind of processing method controlling the brown stain of fresh-cut taro - Google Patents
A kind of processing method controlling the brown stain of fresh-cut taro Download PDFInfo
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- CN110063365A CN110063365A CN201910446884.6A CN201910446884A CN110063365A CN 110063365 A CN110063365 A CN 110063365A CN 201910446884 A CN201910446884 A CN 201910446884A CN 110063365 A CN110063365 A CN 110063365A
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- taro
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 85
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 85
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 47
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 30
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 206010033546 Pallor Diseases 0.000 claims abstract description 14
- 238000005520 cutting process Methods 0.000 claims abstract description 13
- 238000005507 spraying Methods 0.000 claims abstract description 12
- 239000004698 Polyethylene Substances 0.000 claims abstract description 10
- -1 polyethylene Polymers 0.000 claims abstract description 10
- 229920000573 polyethylene Polymers 0.000 claims abstract description 10
- 239000004033 plastic Substances 0.000 claims abstract description 9
- 229920003023 plastic Polymers 0.000 claims abstract description 9
- 238000011017 operating method Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 14
- 238000004821 distillation Methods 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 2
- 235000020679 tap water Nutrition 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005138 cryopreservation Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- UOQHWNPVNXSDDO-UHFFFAOYSA-N 3-bromoimidazo[1,2-a]pyridine-6-carbonitrile Chemical compound C1=CC(C#N)=CN2C(Br)=CN=C21 UOQHWNPVNXSDDO-UHFFFAOYSA-N 0.000 description 1
- 241001538365 Accipiter nisus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000744766 Cymbopogon winterianus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000002386 air freshener Substances 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940099563 lactobionic acid Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- JVBXVOWTABLYPX-UHFFFAOYSA-L sodium dithionite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])=O JVBXVOWTABLYPX-UHFFFAOYSA-L 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A kind of processing method controlling the brown stain of fresh-cut taro, operating procedure is as follows: after taro removes the peel double of cutting, with 60~100 DEG C hot water blanching 20~60 seconds, pull out and drain.Then lemongrass hydrosol spraying is drained away the water on fresh-cut taro surface, is stored in after being packed with 0.01 millimeter of sealed polyethylene plastic in 4~8 DEG C of insulating boxs.The present invention does not use chemical anti-enzymatic regent, safe and efficient, the freshness date that at least can extend 9 days；And operation is simple, will not dramatically increase production cost, has significant economic benefit.
Description
Technical field
The present invention relates to fresh-cut fruit and vegetable technical field of preservation of fresh, especially a kind of processing method for controlling the brown stain of fresh-cut taro.
Background technique
Taro, nickname taro, glycan, taro, hair taro, taro ghost, crouching sparrow hawk etc., are Araeceae chief's taro platymisciums, eat portion
Dividing is underground meat bulb.Dasheen nutrient is abundant, has the laudatory title of " native sesame ", but taro head is larger, single taro can weigh
3.5kg, ordinary family are difficult to a meal and eat up.In addition, sepia squamaceous fur thorn is distributed on taro epidermis, in cleaning and
It can cause hand skin itch when cutting, put to no little inconvenience to average family is edible.Therefore, taro is particularly suitable for fresh-cut pin
It sells, to facilitate average family fast to eat.But taro makes tissue come to harm in the process such as peeling, cutting, fresh-cut
Brown stain occurs quickly afterwards.The fresh-cut taro of brown stain can only lose, and strongly limit the fresh-cut sale of taro, also result in very big economy
Loss.Therefore, how efficiently and safely to control the brown stain of fresh-cut taro is urgent problem.
Currently, the method that many scholars have studied control fresh-cut taro brown stain, for example use ascorbic acid, lactobionic acid, 1-
MCP, sodium dithionite, citric acid treatment fresh-cut taro, can control fresh-cut taro brown stain to a certain degree.But these methods are equal
Brown stain is controlled using chemical addition agent, and chemical preservative easily causes residual, is also easy to produce new food-safety problem.Moreover,
Production cost can be also dramatically increased using chemical preservative, is unfavorable for the production and sales of fresh-cut taro.
Summary of the invention
The purpose of the invention is to overcome the shortcomings of that food-safety problem easily occurs in chemical preservative, highly effective and safe is provided
A kind of control fresh-cut taro brown stain processing method.
The technical solution adopted by the present invention to solve the technical problems is: a kind of processing side controlling the brown stain of fresh-cut taro
Method, operating procedure are as follows:
(1) choosing the taro without machinery wound, no disease and pests harm is to process raw material, and is washed with water after removing surface silt with stainless
Steel cutter peeling；
(2) taro after peeling is half-and-half cut into the taro piece of 1 cm thick；
(3) the taro piece after cutting is drained away the water after pulling out blanching 20~60 seconds in 60~100 DEG C of hot water；
(4) fresh-cut taro is handled with lemongrass hydrosol spraying, drains taro surface moisture；
(5) it is packed, is housed in 4~8 DEG C of insulating boxs using 0.01 millimeter of sealed polyethylene plastic.
As a further improvement of the present invention: lemongrass hydrosol is stoste in the step (4), does not make any dilution processing.
As a further improvement of the present invention: the lemongrass hydrosol the preparation method is as follows: the fresh lemon-grass of acquisition, will
It is cut into 10 centimetre lengths, is put into distilling apparatus, and water is added in the ratio of solid-liquid ratio 1:2, starts to distill, collects distillation 2 hours
Interior distillate, two layers of distillate point, lowest level distillate is lemongrass hydrosol.
As a further improvement of the present invention: distilled water or pure water can be selected in tap water in the step (1).
As a further improvement of the present invention: the vapo(u)rizing temperature of the distillation is 120 DEG C, and the return time of the distillation is
5min。
As a further improvement of the present invention: taro piece being handled using heat treating process in the step (3), heat treatment is a kind of
Physical fresh-keeping method, it is highly-safe.Short time high temperature heat treatment can be passivated the activity with brown stain in relation to enzyme, to inhibit fresh-cut taro
Head brown stain, only need to by blanching 20~60 seconds in the hot water of the taro after cutting, again in surface spraying lemongrass hydrosol after draining away the water,
Processing method is simple, and the requirement being heat-treated to equipment is very low, only needs a heating device.
As a further improvement of the present invention: lemongrass hydrosol spraying fresh-cut taro is used in the step (4), lemon-grass is
A kind of multipurpose fragrant plant integrating edible, medicinal etc..Lemongrass hydrosol is the extract of lemon-grass, is widely used in production
High-grade skin care item, spice, air freshener etc., ingredient is natural, is acknowledged as safe.Lemongrass hydrosol also has antibacterial kill
Bacterium effect, can inhibit the growth and breeding of fresh-cut taro surface pathogenic bacteria during refrigeration, reach antisepsis；Lemongrass hydrosol itself has
There is stronger antibacterial and oxidation resistance, be easy to save, can be reserved for 6 months or so in room temperature, can be kept at 4 DEG C 1 year or more.This
Outside, lemongrass hydrosol is the byproduct generated during extracting oil of Cymbopogon winterianus, and only very least a portion of hydrosol is by resource utilization, absolutely
Major part is taken as waste, and hydrosol is fresh-keeping applied to fresh-cut fruit and vegetable, can make its resource utilization, can not only obtain higher
Economic benefit also helps protection environment, generates preferable social benefit.
Compared with prior art, the beneficial effects of the present invention are:
(1) fresh-keeping effect of the invention to fresh-cut taro clearly, can extend the freshness date of fresh-cut taro, improve economical
Benefit.
Fresh-cut taro processed by the invention is also able to maintain good exterior quality when storing 15 days for 4 DEG C, and common cold
Only 3 days or so the freshness dates in hiding.The present invention can be at least 9 days freshness date；
(2) present invention does not use chemical anti-enzymatic regent, highly-safe, not will cause chemical preservative residual；
(3) operation is simple for the method for the present invention, and the requirement to equipment is low, will not dramatically increase production cost；
(4) present invention can make byproduct resource utilization, reduce the pollution to environment, have apparent social benefit；
Specific embodiment
Now in conjunction with embodiment, the present invention is further described:
A kind of processing method controlling the brown stain of fresh-cut taro, operating procedure are as follows:
(1) choosing the taro without machinery wound, no disease and pests harm is to process raw material, and is washed with water after removing surface silt with stainless
Steel cutter peeling；
(2) taro after peeling is half-and-half cut into the taro piece of 1 cm thick；
(3) the taro piece after cutting is drained away the water after pulling out blanching 20~60 seconds in 60~100 DEG C of hot water；
(4) fresh-cut taro is handled with lemongrass hydrosol spraying, drains taro surface moisture；
(5) it is packed, is housed in 4~8 DEG C of insulating boxs using 0.01 millimeter of sealed polyethylene plastic.
The lemongrass lemongrass hydrosol the preparation method is as follows:
Fresh lemon-grass is acquired, 10 centimetre lengths is cut into, is put into distilling apparatus, is added in the ratio of solid-liquid ratio 1:2
Enter water, start to distill, collects the distillate in distillation 2 hours, two layers of distillate point, lowest level distillate is lemongrass hydrosol.
Lemongrass hydrosol is stoste in the step (4), does not make any dilution processing.
Case study on implementation one:
By the taro after cutting blanching 60 seconds in 60 DEG C of hot water, pulls out in the short time and drain away the water.Then pure with lemongrass
Reveal spraying and handle fresh-cut taro, drains taro surface moisture.It is packed using 0.01 millimeter of sealed polyethylene plastic, is finally housed in
In 4 DEG C of insulating boxs.When storing 15 days, observes and count fresh-cut taro browning index.Compared with the control group, case study on implementation one is brown
Varying index is than compareing low 61.82% (being shown in Table 1).
Case study on implementation two:
By the taro after cutting blanching 40 seconds in 80 DEG C of hot water, pulls out in the short time and drain away the water.Then pure with lemongrass
Reveal spraying and handle fresh-cut taro, drains taro surface moisture.It is packed using 0.01 millimeter of sealed polyethylene plastic, is finally housed in
In 6 DEG C of insulating boxs.When storing 15 days, observes and count fresh-cut taro browning index.Compared with the control group, case study on implementation two is brown
Varying index is than compareing low 63.64% (being shown in Table 1).
Case study on implementation three:
By the taro after cutting blanching 20 seconds in 100 DEG C of hot water, pulls out in the short time and drain away the water.Then pure with lemongrass
Reveal spraying and handle fresh-cut taro, drains taro surface moisture.It is packed using 0.01 millimeter of sealed polyethylene plastic, is finally housed in
In 8 DEG C of insulating boxs.At cryopreservation 15 days, observes and count fresh-cut taro browning index.Compared with the control group, case study on implementation three
Browning index than compareing low 81.82% (being shown in Table 1).
Control group:
The taro of cutting ultrapure water is impregnated 30 seconds, pulls out in the short time and drains away the water, use 0.01 millimeter of polyethylene
Plastic film packaging is housed in 4 DEG C of insulating boxs.When storing 15 days, observes and count browning index.
The result of 1. case study on implementation of table control fresh-cut taro brown stain
| Processing | Browning index |
| Control group | 1.83A |
| Case study on implementation one | 0.70B |
| Case study on implementation two | 0.67BC |
| Case study on implementation three | 0.33C |
The browning degree of fresh-cut taro section is divided into 0~4 grade in table.0 grade: without brown stain；1 grade: browned area, which is less than, to be cut
The 25% of the face gross area；2 grades: browned area accounts for the 26~50% of the gross area；3 grades: browned area accounts for the 51~75% of the gross area；
4 grades: browned area is greater than the 75% of the gross area.Browning index=∑ (brown stain the piece numbers at different levels × the brown stain series)/always investigate taro
The piece number.The data that browning index in table 1 obtains when being cryopreservation 15 days.Different capitalizations are indicated in 0.05 level difference
Significantly.
Compare case study on implementation one:
By the taro after cutting blanching 60 seconds in 60 DEG C of hot water, pulls out in the short time and drain away the water.Then pure with lemongrass
Reveal spraying and handle fresh-cut taro, drains taro surface moisture.It is packed using 0.01 millimeter of sealed polyethylene plastic, is finally housed in
In 4 DEG C of insulating boxs.
When storing 15 days, observes and count fresh-cut taro browning index.
Compared with the independent processing for only passing through 60 DEG C of blanching treatments, through 60 DEG C after blanching 60 seconds, again with lemongrass hydrosol spraying
Combination processing browning index than individually handling low 37.84% (being shown in Table 2)
The result of 2. comparative example one of table control fresh-cut taro brown stain
The measuring method of browning index is the same as table 1 in table 2.Different capitalizations indicate significant in 0.05 level difference.
Compare case study on implementation two:
By the taro after cutting blanching 20 seconds in 100 DEG C of hot water, pulls out in the short time and drain away the water.Then pure with lemongrass
Reveal spraying and handle fresh-cut taro, drains taro surface moisture.It is packed using 0.01 millimeter of sealed polyethylene plastic, is finally housed in
In 8 DEG C of insulating boxs.When storing 15 days, observes and count fresh-cut taro browning index.
Compared with the independent processing for only passing through 100 DEG C of blanching treatments, through 100 DEG C after blanching 20 seconds, again with the spray of lemongrass hydrosol
The browning index of the combination processing of cloth is than individually handling low 57.69% (being shown in Table 3).
The result of 3. comparative example two of table control fresh-cut taro brown stain
The measuring method of browning index is the same as table 1 in table 3.Different capitalizations indicate significant in 0.05 level difference.
Major function of the invention:
The brown stain of fresh-cut taro is controlled, is prolonged storage period；Loss is reduced, is increased economic efficiency.
In conclusion after those skilled in the art read file of the present invention, according to the technique and scheme of the present invention with
Technical concept is not necessarily to creative mental labour and makes other various corresponding conversion schemes, belongs to the model that the present invention is protected
It encloses.
Claims (4)
1. a kind of processing method for controlling the brown stain of fresh-cut taro, it is characterised in that operating procedure is as follows:
(1) choosing the taro without machinery wound, no disease and pests harm is to process raw material, and is cleaned after removing surface silt with tap water with stainless
Steel cutter peeling；
(2) taro after peeling is half-and-half cut into the taro piece of 1 cm thick；
(3) the taro piece after cutting is drained away the water after pulling out blanching 20~60 seconds in 60~100 DEG C of hot water；
(4) fresh-cut taro is handled with lemongrass hydrosol spraying again, drains taro surface moisture；
(5) it is packed, is housed in 4~8 DEG C of insulating boxs using 0.01 millimeter of sealed polyethylene plastic.
2. a kind of processing method for controlling the brown stain of fresh-cut taro according to claim 1, which is characterized in that the step
(4) the lemongrass hydrosol in is stoste.
3. a kind of processing method for controlling the brown stain of fresh-cut taro according to claim 1, which is characterized in that the lemongrass is pure
Dew the preparation method is as follows: the fresh lemon-grass of acquisition, is cut into 10 centimetre lengths, is put into distilling apparatus, by solid-liquid ratio 1:2
Ratio water is added, start to distill, collect the distillate in distillation 2 hours, distillate point two layers, lowest level distillate is perfume
Mao Chunlu.
4. a kind of processing method for controlling the brown stain of fresh-cut taro according to claim 3, which is characterized in that the distillation
Vapo(u)rizing temperature is 120 DEG C, and the return time of the distillation is 5min.
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| CN201910446884.6A CN110063365A (en) | 2019-05-27 | 2019-05-27 | A kind of processing method controlling the brown stain of fresh-cut taro |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115413753A (en) * | 2022-07-18 | 2022-12-02 | 韶关学院 | Method for controlling color change of fresh-cut taros by using cinnamic acid |
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|---|---|---|---|---|
| CN106719606A (en) * | 2016-11-30 | 2017-05-31 | 福建省农业科学院作物研究所 | A kind of cold storage method of fresh rose flower |
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| CN109169891A (en) * | 2018-10-24 | 2019-01-11 | 韶关学院 | A method of fresh-cut taro quality is kept using fragrant plant extract |
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2019
- 2019-05-27 CN CN201910446884.6A patent/CN110063365A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106719606A (en) * | 2016-11-30 | 2017-05-31 | 福建省农业科学院作物研究所 | A kind of cold storage method of fresh rose flower |
| CN107372801A (en) * | 2017-06-23 | 2017-11-24 | 梁春 | A kind of preservation method of fresh lotus rhizome |
| CN109169891A (en) * | 2018-10-24 | 2019-01-11 | 韶关学院 | A method of fresh-cut taro quality is kept using fragrant plant extract |
Non-Patent Citations (1)
| Title |
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| 张甫生，等: "去皮芋头的护色研究", 《中国果菜》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115413753A (en) * | 2022-07-18 | 2022-12-02 | 韶关学院 | Method for controlling color change of fresh-cut taros by using cinnamic acid |
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