Study on the Physicochemical Properties of Edible Roses after Washing and Hot Air Drying
In this study,pure water,ozone water,and fruit and vegetable detergent were used to wash roses before drying to investigate the effects of washing pretreatment on the physicochemical proper-ties of edible roses after washing and hot air drying.The results showed that:the total color difference and browning coefficient of roses were reduced by 30.82％and 12.52％respectively after washing by fruit and vegetable cleaners,and the edible roses obtained were of the best appearance quality com-pared with those washed by pure water and ozonated water.The maximal rate of hot-air drying after washing by ozonated water and fruit and vegetable cleaners was enhanced by 19.23％～39.23％and 27.59％～38.38％respectively compared with those washed by pure water,the rehydration capacity increased by 3.32％～5.69％and 0.57％～2.46％,and the retention of nutrients increased.
Edible roseWashing pretreatmentPhysicochemical propertiesHot air dryingQuality
万方数据
维普
