Knowledge Network Node
Food Science. 2005, (01) Core

Study on the Effects of the Bleached Lac Treatment on MangoChinese Full Text

GAN Jin1,MA Li-yi2,CHEN Zhi-yong1,ZHANG Hong1,LI Bin1,CHENG Xiao-ming1(1.Research Institute of Insect Resources of Chinese Academy of Forestry,Kunming 650224,China;2.School of Material Science and Technology,Beijing Forestry University,Beijing 100083,china)

Abstract: At the room temperature , the mango was treated with different concentration of bleached lac. The loss of water , the disease index and the index of color changing were analyzed respectively. The results showed that the mango was preserved better with different concentration of bleached lac than the contrast sample. The appropriate concentration of bleached lac was 10%. 
Keywords：

bleached; lac; mango; preserve;

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS255

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