Application of ursolic acid in inhibition of browning of fruits and/or tuber vegetables
The invention discloses application of ursolic acid in inhibition of browning of fruits and/or tuber vegetables. The use method of the ursolic acid is simple, the ursolic acid only needs to be added into slurry at the concentration of 5 mg/L, 10 mg/L, 20 mg/L and 40 mg/L or prepared into an ursolic...
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| creator | SHI JINGYING WANG SHUWEN LI YU LOU JINXIAN SHI HANZHANG MA YINYIN HAN XIAOWEN LIU PEI SHAO ZHENWEN PENG YONG |
| description | The invention discloses application of ursolic acid in inhibition of browning of fruits and/or tuber vegetables. The use method of the ursolic acid is simple, the ursolic acid only needs to be added into slurry at the concentration of 5 mg/L, 10 mg/L, 20 mg/L and 40 mg/L or prepared into an ursolic acid aqueous solution with the concentration of 2%-6.0% (m/v), the ursolic acid aqueous solution is used for soaking fresh-cut fruits and tuber vegetables which are cleaned, peeled, disinfected and cut, the soaking temperature is 16 DEG C, and the soaking time is 5-15 min. The ursolic acid is verified to have a good effect, can effectively inhibit browning of the apple/potato slurry, the fresh-cut apple slices and the shredded potatoes, keeps the original color and flavor of the apple/potato slurry, the fresh-cut apple slices and the shredded potatoes, inhibits the total number of bacterial colonies, and is safe to use and free of toxic and side effects. The treatment method for inhibiting browning of fresh-cut fru |
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The use method of the ursolic acid is simple, the ursolic acid only needs to be added into slurry at the concentration of 5 mg/L, 10 mg/L, 20 mg/L and 40 mg/L or prepared into an ursolic acid aqueous solution with the concentration of 2%-6.0% (m/v), the ursolic acid aqueous solution is used for soaking fresh-cut fruits and tuber vegetables which are cleaned, peeled, disinfected and cut, the soaking temperature is 16 DEG C, and the soaking time is 5-15 min. The ursolic acid is verified to have a good effect, can effectively inhibit browning of the apple/potato slurry, the fresh-cut apple slices and the shredded potatoes, keeps the original color and flavor of the apple/potato slurry, the fresh-cut apple slices and the shredded potatoes, inhibits the total number of bacterial colonies, and is safe to use and free of toxic and side effects. 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The use method of the ursolic acid is simple, the ursolic acid only needs to be added into slurry at the concentration of 5 mg/L, 10 mg/L, 20 mg/L and 40 mg/L or prepared into an ursolic acid aqueous solution with the concentration of 2%-6.0% (m/v), the ursolic acid aqueous solution is used for soaking fresh-cut fruits and tuber vegetables which are cleaned, peeled, disinfected and cut, the soaking temperature is 16 DEG C, and the soaking time is 5-15 min. The ursolic acid is verified to have a good effect, can effectively inhibit browning of the apple/potato slurry, the fresh-cut apple slices and the shredded potatoes, keeps the original color and flavor of the apple/potato slurry, the fresh-cut apple slices and the shredded potatoes, inhibits the total number of bacterial colonies, and is safe to use and free of toxic and side effects. The treatment method for inhibiting browning of fresh-cut fru</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Application of ursolic acid in inhibition of browning of fruits and/or tuber vegetables |
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