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/).
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 -