Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering

Effect of detergents on quality and flavor of fresh-cut perilla

Authors
Chao Zhang, Yunfei Li, Yubin Wang, Yue Ma, Xiaoyan Zhao
Corresponding Author
Chao Zhang
Available Online August 2015.
DOI
10.2991/ic3me-15.2015.299How to use a DOI?
Keywords
fresh cut, perilla, dertergents, flavor, acidic electrolyzed water
Abstract

The effect of detergents on the quality and flavor of fresh-cut perilla was evaluated. The acidic electrolyzed water and sodium hypochlorite extended the shelf life of the perilla to 11d. The sodium hypochlorite treatments was more effective to avoid the loss of the greenness of the perilla leaf compared with the acidic electrolyzed water treatment. The acidic electrolyzed water treatment was well maintained the original flavor of the perilla.

Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering
Series
Advances in Engineering Research
Publication Date
August 2015
ISBN
978-94-6252-100-1
ISSN
2352-5401
DOI
10.2991/ic3me-15.2015.299How to use a DOI?
Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Chao Zhang
AU  - Yunfei Li
AU  - Yubin Wang
AU  - Yue Ma
AU  - Xiaoyan Zhao
PY  - 2015/08
DA  - 2015/08
TI  - Effect of detergents on quality and flavor of fresh-cut perilla
BT  - Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering
PB  - Atlantis Press
SP  - 1556
EP  - 1559
SN  - 2352-5401
UR  - https://doi.org/10.2991/ic3me-15.2015.299
DO  - 10.2991/ic3me-15.2015.299
ID  - Zhang2015/08
ER  -