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鲜豆芽为高呼吸强度蔬菜,温度对其呼吸强度的影响极大,10℃下约为1mmolO_2/kg.h,温度每上升16.5℃,呼吸强度增长10倍。另外,鲜豆芽初期带菌数高,大约为10~7个菌体/g,且易发生芽体发黑而霉臭,货架期
Fresh sprouts are high-respiration-intensity vegetables, the temperature has a great effect on the respiration rate, which is about 1mmolO 2 / kg.h at 10 ℃, the temperature increases by 16.5 ℃ and the respiration intensity increases by 10 times. In addition, fresh bean sprouts initial high number of bacteria, about 10 to 7 bacteria / g, and prone to buds black and moldy, shelf life