Research status of Zmnthoxylum schinifolium Sieb. et Zucc preservation technology
This paper reviewed the changes of main components such as chlorophyll, volatile oil, numbness substances and amide substances related to the quality deterioration of Zmnthoxylum schinifolium Sieb. et Zucc during storage. The fresh-keeping technologies of Zmnthoxylum schinifolium Sieb. et Zucc, such...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-04-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230126 |
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| Summary: | This paper reviewed the changes of main components such as chlorophyll, volatile oil, numbness substances and amide substances related to the quality deterioration of Zmnthoxylum schinifolium Sieb. et Zucc during storage. The fresh-keeping technologies of Zmnthoxylum schinifolium Sieb. et Zucc, such as high-temperature steam instantaneous treatment, air-conditioned refrigeration and chemical reagent treatment, were analyzed, and it was pointed out that the comprehensive fresh-keeping technology combining various fresh-keeping methods could be studied in the future. |
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| ISSN: | 1003-5788 |