CN115413753A - Method for controlling color change of fresh-cut taros by using cinnamic acid - Google Patents
Method for controlling color change of fresh-cut taros by using cinnamic acid Download PDFInfo
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- CN115413753A CN115413753A CN202210843418.3A CN202210843418A CN115413753A CN 115413753 A CN115413753 A CN 115413753A CN 202210843418 A CN202210843418 A CN 202210843418A CN 115413753 A CN115413753 A CN 115413753A
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- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 87
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 65
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 title claims abstract description 56
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 title claims abstract description 56
- 229930016911 cinnamic acid Natural products 0.000 title claims abstract description 56
- 235000013985 cinnamic acid Nutrition 0.000 title claims abstract description 56
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 15
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 title 1
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 86
- 238000002845 discoloration Methods 0.000 claims abstract description 18
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000002352 surface water Substances 0.000 claims abstract description 8
- 238000003306 harvesting Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 20
- 239000000834 fixative Substances 0.000 abstract description 10
- 230000002401 inhibitory effect Effects 0.000 abstract description 9
- 239000002985 plastic film Substances 0.000 abstract description 7
- 229920006255 plastic film Polymers 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 235000013599 spices Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 21
- 238000003860 storage Methods 0.000 description 11
- 239000000126 substance Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- 239000005969 1-Methyl-cyclopropene Substances 0.000 description 3
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 241000209524 Araceae Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- 239000004721 Polyphenylene oxide Substances 0.000 description 2
- 238000010306 acid treatment Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 244000000010 microbial pathogen Species 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 229920006380 polyphenylene oxide Polymers 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- 239000002349 well water Substances 0.000 description 2
- 235000020681 well water Nutrition 0.000 description 2
- PWKSKIMOESPYIA-BYPYZUCNSA-N L-N-acetyl-Cysteine Chemical compound CC(=O)N[C@@H](CS)C(O)=O PWKSKIMOESPYIA-BYPYZUCNSA-N 0.000 description 1
- 239000004201 L-cysteine Substances 0.000 description 1
- 235000013878 L-cysteine Nutrition 0.000 description 1
- 108700023158 Phenylalanine ammonia-lyases Proteins 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
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- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a method for controlling color change of fresh-cut taros by utilizing cinnamic acid, which comprises the following specific steps: soaking the fresh-cut taros in 0.05-0.4 g/L Cinnamic Acid (CA) solution for 30min, taking out, draining off surface water at room temperature, packaging with 0.02-0.04 mm plastic film bags, and storing in a 4/5 deg.C cryostat. The fresh-cut taro color fixative used in the invention is derived from spice plants, is widely used as a spice additive, is applied to the food industry, has high safety and high consumer acceptance; the method has good effect of inhibiting discoloration of the fresh-cut taros, and the fresh-cut taros treated by the cinnamic acid with the concentration of 0.1g/L or above still keep bright color when stored at low temperature for 12 days; the color fixative used in the invention has low concentration, 0.1g/L cinnamic acid can effectively inhibit the color change of the fresh-cut taros, and the invention has the advantages of good color protection effect, simple operation, no need of additional professional equipment, low cost, easy popularization and the like.
Description
Technical Field
The invention relates to the technical field of inhibiting the color change of cut surfaces of fresh-cut food, in particular to a method for controlling the color change of fresh-cut taros by utilizing cinnamic acid.
Background
Taro (Colocasia esculenta) is perennial root herbaceous plant of Araceae (Araceae), also called taro and taro, and is a popular root vegetable. The fresh-cut taro is very popular with consumers because of the advantages of convenient eating, cleanness, sanitation, high edibility, convenience, rapidness and the like. However, in the shelf life of the fresh-cut taros, the cut surfaces are easy to change color, and the sensory quality is seriously influenced. The fresh-cut taros with the color-changed sections have the advantages that the commodity value is obviously reduced, the purchase willingness of consumers is low, and great economic loss can be caused to sellers.
Discoloration of fresh-cut taros can be related to phenol oxidative polymerization in which phenolase participates, and synthesis and accumulation of flavonoids induced by cutting treatment. The peeling and cutting treatment inevitably causes mechanical damage to the taros, and the mechanical damage is a damage signal for the taros and can induce the activity of phenol synthesis and oxidation related enzymes. Therefore, the discoloration of the fresh-cut taros can be delayed to a certain extent by inhibiting the synthesis of phenolic substances or inhibiting the oxidative polymerization of phenolic compounds. For example, the 1-methylcyclopropene (1-MCP) is used for treating the fresh-cut taros, so that the color losing of the fresh-cut taros during low-temperature storage can be avoided, and the main reason is that the 1-MCP treatment reduces the activity of taro phenylalanine ammonia lyase and the synthesis speed of phenolic substances, and inhibits the color change of the fresh-cut taros; the N-acetyl-L-cysteine and the L-cysteine with certain concentration are used for treating the fresh-cut taro singly or in combination, and the activity of phenol enzymes such as PPO (polyphenylene oxide) and the like is inhibited, so that the color change of the fresh-cut taro is delayed.
Therefore, the conventional method for inhibiting the taro section from discoloring mainly uses the chemical color fixative, but the effect of the chemical color fixative is directly related to the using concentration, and the higher the concentration is, the better the color protection effect is. However, consumers may have safety concerns about the use of chemical color fixative, even against the use of chemical color fixative on taro or other food, and high concentrations of chemical color fixative do present a greater risk of food safety. Therefore, the research and development of the plant source color-protecting preservative with high safety have important application value for keeping the sensory quality of the fresh-cut taros in the sale period and reducing the loss after picking.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a method for controlling the discoloration of fresh-cut taros by using cinnamic acid, which has the advantages of good inhibition effect on the discoloration of the fresh-cut taros, simple operation, no need of additional professional equipment, low cost, easy popularization and the like.
The technical purpose of the invention is realized by the following technical scheme:
a method for controlling color change of fresh-cut taros by utilizing cinnamic acid comprises the following specific steps:
soaking fresh-cut taros in a cinnamic acid solution, fishing out the soaked taros, draining the surface water at room temperature, and hermetically packaging and storing the fresh-cut taros at low temperature.
In one embodiment, the fresh-cut taros are soaked in 0.05-0.4 g/L cinnamic acid solution for 20-60 minutes. When the concentration of the cinnamic acid solution is too high, cinnamic acid can be precipitated from the aqueous solution, the higher the concentration is, the higher the cost is when the cinnamic acid solution is applied to the industry, fresh-cut taros need to be stored in a low-temperature environment, and the concentration of the cinnamic acid solution needs to be controlled in order to ensure that the cinnamic acid solution can normally play a role in inhibiting discoloration.
In one embodiment, the fresh-cut taros are soaked in 0.05-0.4 g/L cinnamic acid solution for 25-40 minutes. It should be noted that the soaking time needs to be controlled, when the soaking time is too long, the quality of the fresh-cut taros at room temperature will be reduced quickly, and when the soaking time is too short, the discoloration inhibition effect of the cinnamic acid solution is poor.
In one embodiment, after the water on the surface of the fresh-cut taros is drained, the taros are hermetically packaged by using a 0.02-0.04 mm plastic film bag, so that the taros are prevented from being exposed to the air. The fresh-cut food is mainly subjected to enzymatic browning, oxygen participates in the enzymatic browning, and the aim of sealed packaging is to reduce the oxygen concentration.
In one embodiment, the fresh-cut taros are sealed and packaged and then stored in a low-temperature and constant-temperature environment at 4-5 ℃. The invention controls the storage temperature, when the storage temperature is higher, pathogenic microorganisms are active, the fresh-cut taros are quickly rotten and deteriorated, and the storage period is short. When the temperature is high, the activity of pathogenic microorganisms is high, and taros are easy to rot and deteriorate; in addition, the color change of the fresh-cut taros is mainly enzymatic browning, the enzyme activity is related to the temperature, and the enzyme activity can be inhibited at low temperature.
In one embodiment, the taro is a taro bulb which is just harvested or does not exceed 72 hours after harvesting and is cleaned, peeled and cut.
In one embodiment, the preparation method of the 0.05 g/L-0.4 g/L cinnamic acid solution comprises the steps of dissolving cinnamic acid in a small amount of absolute ethyl alcohol, and fixing the volume to a corresponding concentration by using a volumetric flask to prepare the 0.05 g/L-0.4 g/L cinnamic acid solution. Wherein the water for preparing the cinnamic acid solution is distilled water, tap water, well water or purified water.
In conclusion, the invention has the following beneficial effects:
(1) The fresh-cut taro color fixative used in the invention is derived from spice plants, is widely used as a spice additive, is applied to the food industry, has high safety and high consumer acceptance;
(2) The method has good effect of inhibiting the discoloration of the fresh-cut taros, and the fresh-cut taros treated by the cinnamic acid with the concentration of more than 0.1g/L still keep bright color when stored at low temperature for 12 days, which indicates that the discoloration of the fresh-cut taros can be obviously inhibited by the cinnamic acid treatment;
(3) The color fixative used in the invention has low concentration, 0.1g/L cinnamic acid can effectively inhibit the color change of the fresh-cut taros, and the invention has the advantages of good color fixative effect, simple operation, no need of additional professional equipment, low cost, easy popularization and the like.
Drawings
Fig. 1 is a schematic diagram of the detection results of taro soaked with different concentrations of cinnamic acid according to the present invention.
In the figure: A-D are the chromaticity change of the fresh-cut taros during low-temperature storage under the condition of using cinnamic acid with different concentrations, and E is a real object diagram of the discoloration condition of the fresh-cut taros when the fresh-cut taros are stored at low temperature for 12 days; wherein, control: soaking the control group in drinking water for 30min;0.05 g/L-0.4 g/L: treating with different concentrations of cinnamic acid.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
It should be noted that all the directional terms such as "upper" and "lower" referred to herein are used with respect to the view of the drawings, and are only for convenience of description, and should not be construed as limiting the technical solution.
As shown in figure 1, the invention provides a method for controlling color change of fresh-cut taros by using cinnamic acid, which comprises the following specific steps:
soaking the fresh-cut taros in 0.05-0.4 g/L Cinnamic Acid (CA) solution for 30min, taking out, draining off surface water at room temperature, packaging with 0.02-0.04 mm plastic film bags, and storing in a 4/5 deg.C cryostat.
Wherein, the taro is the corm of the taro which is just harvested or is not more than 72 hours after harvesting;
wherein the fresh-cut taro refers to taro which is cleaned, peeled and cut;
wherein, 0.05 g/L-0.4 g/L cinnamic acid solution is prepared by the following method: dissolving cinnamic acid in a small amount of absolute ethyl alcohol, and fixing the volume to a corresponding concentration by using a volumetric flask to prepare 0.05-0.4 g/L cinnamic acid solution; the water used to prepare the cinnamic acid solution is preferably distilled water, tap water, well water or purified water.
The present invention will be described with reference to specific examples.
Example 1
Soaking fresh-cut fructus Colocasiae Esculentae in 0.05g/L Cinnamic Acid (CA) solution for 30min, taking out, draining surface water at room temperature, packaging with 0.02 mm plastic film bag, and storing in 4 deg.C cryostat. During the low-temperature storage period, the colorimetric value of the section of the taro is measured every 2 days.
The color protection effect of example 1 is shown in fig. 1.
Example 2
Soaking fresh-cut fructus Colocasiae Esculentae in 0.1g/L Cinnamic Acid (CA) solution for 30min, taking out, draining surface water at room temperature, packaging with 0.03 mm plastic film bag, and storing in 4 deg.C cryostat. During the low-temperature storage period, the colorimetric value of the section of the taro is measured every 2 days.
The color protection effect of example 2 is shown in fig. 1.
Example 3
Soaking fresh-cut fructus Colocasiae Esculentae in 0.2g/L Cinnamic Acid (CA) solution for 30min, taking out, draining surface water at room temperature, packaging with 0.03 mm plastic film bag, and storing in 5 deg.C cryostat. During the low-temperature storage period, the colorimetric value of the section of the taro is measured every 2 days.
The color protection effect of example 3 is shown in fig. 1.
Example 4
Soaking fresh-cut fructus Colocasiae Esculentae in 0.4g/L Cinnamic Acid (CA) solution for 30min, taking out, draining surface water at room temperature, packaging with 0.04mm plastic film bag, and storing in 5 deg.C cryostat. During the low-temperature storage period, the colorimetric value of the section of the taro is measured every 2 days.
The color protection effect of example 4 is shown in fig. 1.
As shown in FIG. 1, the different lower case letters represent significant differences at the p ≦ 0.05 level; a to D: the color of the fresh-cut taros changes during the low-temperature storage period; e: the color change of the fresh-cut taros when the taros are stored at low temperature for 12 days; control: and (5) soaking in drinking water for 30min;0.05 g/L-0.4 g/L: treating with different concentrations of cinnamic acid. In the figure, L denotes the luminance, and the larger the value, the higher the luminance; a represents the transition from red to green, the greater the value, the darker the green; b represents the transition from blue to yellow, the greater the number the darker the yellow.
L of examples 1 to 4 at 12 days of cryopreservation compared with the control group * The value is 4.20-6.77% higher than that of the control, the Browning Index (BI) value is 13.70-27.03% lower than that of the control, a * Value 25.69-46.16% lower than control, b * The value was 11.28-14.45% lower than the control (FIG. 1). The L value of the control decreased 8.48 over 12 days of storage compared to 0 days, with examples 1-4 only decreasingThe height is 3.04 to 5.11; the BI value of the control is increased by 6.11, and the BI values of the examples 1 to 4 are increased by only 1.56 to 3.80; the a value of the control is increased by 2.94, and the a values of the examples 1 to 4 are increased by only 0.93 to 2.83; the b value of the control increased by 1.61; example 1 only increased 0.17 to 0.49 (fig. 1A-D). From the physical effect, the taro section has no color change basically (fig. 1E).
According to the data and object comparison in figure 1, the cinnamic acid treatment has a good effect of inhibiting the discoloration of the fresh-cut taros, and the discoloration inhibiting effect is better as the concentration of the cinnamic acid is increased. The discoloration of the fresh-cut taros can be effectively controlled by treating the low-concentration cinnamic acid (0.1 g/L), which shows that the cinnamic acid has good control effect on the discoloration of the fresh-cut taros, high reliability, low application cost and easy popularization and use.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (5)
1. A method for controlling color change of fresh-cut taros by utilizing cinnamic acid is characterized by comprising the following steps:
soaking fresh-cut taros in a cinnamic acid solution, fishing out the soaked taros, draining the surface water at room temperature, and hermetically packaging and storing the fresh-cut taros at low temperature.
2. The method for controlling discoloration of fresh-cut dasheen with cinnamic acid according to claim 1, wherein the fresh-cut dasheen is soaked in 0.05g/L to 0.4g/L cinnamic acid solution for 20 to 60 minutes.
3. The method for controlling discoloration of fresh-cut dasheen with cinnamic acid according to claim 2, wherein the fresh-cut dasheen is soaked in 0.05g/L to 0.4g/L cinnamic acid solution for 25 to 40 minutes.
4. The method for controlling discoloration of fresh-cut dasheen according to claim 1, wherein the fresh-cut dasheen is hermetically packaged and then stored in a low-temperature and constant-temperature environment of 4-5 ℃.
5. The method for controlling discoloration of fresh-cut dasheen with cinnamic acid according to any one of claims 1 to 4, wherein said dasheen is a bulb of dasheen which is just harvested or not more than 72 hours after harvesting and is washed, peeled and cut.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006296207A (en) * | 2005-04-15 | 2006-11-02 | Pickles Corporation:Kk | Composition preventing root vegetable from getting browny, and method for preventing root vegetable from getting browny |
| CN103947746A (en) * | 2014-04-29 | 2014-07-30 | 中国科学院植物研究所 | Method for preserving grapes |
| 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 |
| CN110063365A (en) * | 2019-05-27 | 2019-07-30 | 韶关学院 | A kind of processing method controlling the brown stain of fresh-cut taro |
-
2022
- 2022-07-18 CN CN202210843418.3A patent/CN115413753A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006296207A (en) * | 2005-04-15 | 2006-11-02 | Pickles Corporation:Kk | Composition preventing root vegetable from getting browny, and method for preventing root vegetable from getting browny |
| CN103947746A (en) * | 2014-04-29 | 2014-07-30 | 中国科学院植物研究所 | Method for preserving grapes |
| 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 |
| CN110063365A (en) * | 2019-05-27 | 2019-07-30 | 韶关学院 | A kind of processing method controlling the brown stain of fresh-cut taro |
Non-Patent Citations (2)
| Title |
|---|
| （印）安托卡伦: "天然食用香料与色素", 中国轻工业出版社, pages: 103 * |
| 李全宏 等: "鲜切马铃薯褐变抑制效果研究", vol. 26, no. 9, pages 93 * |
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Application publication date: 20221202 |