The Effect of B-CHD Fermented Filtrated Liquor on Long Pepper during Storage
Wei Baodong; Li Xiaoming; Che Furong; et al.
Food Science College of Shenyang Agricultural University; 100061; Horticulture College of Shenyang Agricultural University; College of Land and Environmental Sciences of Shenyang Agricultural University
Abstract：The effective impact to preserve long pepper treated with fermented filtrated liquor isolated from its surface was studied. The results showed that rotten index was reduced obviously by the fermented filtrated liquor of B-CHD( Bacillus ); the natural fruit percentage was enhances by 60 %-70 %; the density of respiration was kept at a low level; the activities of POD, CAT were stabilized; and the accumulation of MDA was reduced.
收稿日期: 2004-01-30
引用本文:
魏宝东;李晓明;车芙蓉;马岩松;. B-CHD发酵滤液对辣椒的贮藏效果[J]. 中国蔬菜, 2005, 1(3): 16-18.
Wei Baodong;Li Xiaoming;Che Furong;et al.. The Effect of B-CHD Fermented Filtrated Liquor on Long Pepper during Storage. , 2005, 1(3): 16-18.
