ẢNH HƯỞNG BỔ SUNG DẦU PHỌNG VÀ MỠ CÁ TRA LÊN NĂNG SUẤT, CHẤT LƯỢNG VÀ THÀNH PHẦN CHẤT BÉO CỦA TRỨNG GÀ ISA BROWN NUÔI TRONG CHUỒNG HỞ
Abstract
For the purpose of prolonging the preservation of postharvest “mật” orange, the factors affecting their shelf-life was examined, including (i) treatments (ozone, KMnO4, Potassium Sorbate, vôi); (ii) edible film (CMC, chitosan, pectin), (iii) packaging (PE, PP) and (iv) storage temperature (5-30oC) are interested in this research. The chemical compositions (Vitamin C, total soluble solids, acid content) along with the physical properties (color, shell thickness) and the weight loss have been analysed. Research results showed that the loss weight of orange can be reduced and their shelf-life can be extended to 9-week storage by ozone treatment in conjunction with CMC film (or pectin film) and stored in PE bag (or PP bag) at 10oC.
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