NGHIÊN CỨU TỶ LỆ PHỐI TRỘN THÍCH HỢP GIỮA CHITOSAN VÀ NISIN ĐỂ BẢO QUẢN CAM SAU THU HOẠCH Ở NHIỆT ĐỘ THƯỜNG
In: SCIENTIFIC JOURNAL OF TAN TRAO UNIVERSITY, Jg. 6 (2021-01-10), S. 47-53
Online
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Zugriff:
This study focuses on mixing chitosan and nisin in different proportions, in order to give the best results for preserving oranges at room temperature. Experiments have shown that the mixing ratio between chitosan and nisin, respectively 1.5% and 400 IU/ml, preserve oranges at room temperature for the best results after 8 weeks of storage, namely: spoilage rate is 26.67%, weight loss ratio is 29.04%, total organic acid content is 0.56% of total dry matter, remaining vitamin C content is 29.43 mg/ 100g of total dry matter, soluble dry matter content is 10.3oBx
| Titel: |
NGHIÊN CỨU TỶ LỆ PHỐI TRỘN THÍCH HỢP GIỮA CHITOSAN VÀ NISIN ĐỂ BẢO QUẢN CAM SAU THU HOẠCH Ở NHIỆT ĐỘ THƯỜNG
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| Autor/in / Beteiligte Person: | Son Luu Hong ; Mai Pham Thi Tuyet ; Chi Tran Van ; Luong Ta Thi |
| Link: | |
| Zeitschrift: | SCIENTIFIC JOURNAL OF TAN TRAO UNIVERSITY, Jg. 6 (2021-01-10), S. 47-53 |
| Veröffentlichung: | Tap chi Khoa hoc, Dai hoc Tan Trao, 2021 |
| Medientyp: | unknown |
| ISSN: | 2354-1431 (print) |
| DOI: | 10.51453/2354-1431/2020/387 |
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