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Angela Zappia,Alessandra De Bruno,Amalia Piscopo,Marco Poiana 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
The effect of alternative dipping solutions tochlorinated water was studied on qualitative parameters ofready-to-eat rocket: sanitised tap water, 1% of citric acidsolution and a mixture of citric and ascorbic acids solution. After packaging in normal atmosphere, a monitoring oftotal bacterial count and physico-chemical parameters wascarried out to 14 storage days in dark and light storageconditions. The dark exposure of the rocket leaves contributedto preserve a lower microbiological growth and thegreen color: light presence highly influenced total bacterialcount and Hue angle (p\0.01). Treatments with acids canbe recommended to preserve antioxidant compounds andcolor leaves: this factor also influenced other studiedparameters as acidity, total bacterial count, and antioxidantactivity (p\0.01). The studied alternative dipping solutionsand the storage in darkness involved a better qualityof rocket up to 14 days of shelf life respect the commercialshelf life of 7 days.