Abstract：The quality of pickled radish,total acidity,brittleness,nitrite,color,sensory value and flavor,were investigated during storage after treated respectively by natural antiseptic phytic acid,nisin and suffumigated by onion.The results showed that phytic acid and nisin had little effect on bacterium.Only suffumigating treatment can keep pickled radish good quality.
收稿日期: 2006-11-13
引用本文:
高琼;李洁;王展华;王清章. 几种天然防腐剂对腌制小萝卜贮藏特性的效应[J]. 中国蔬菜, 2007, 1(6): 23-26.
Gao Qiong;Li Jie;Wang Zhanhua;Wang Qingzhang. Effects of Several Natural Bacterial Inhibitors on Storing Characteristics of Pickled Radish. , 2007, 1(6): 23-26.
