The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.
研究了以蔗糖酯及壳聚糖为涂膜剂，并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理，观察青椒在贮藏期间亚硝酸盐含量的变化。
INGREDIENTS: Deionized water, hydrogenated poly-decene, methyl p-hydroxybenzoate p-hydroxybenzoic acid propyl, acrylic acid copolymer, mineral oil, daily flavor.
主要成份：去离子水、氢化聚癸烯、对羟基苯甲酸甲酯、对羟基苯甲酸丙酯、丙烯酸共聚物、矿物油、香料。
INGREDIENTS: Deionized water, hydrogenated poly-decene, methyl p-hydroxybenzoate p-hydroxybenzoic acid propyl, acrylic acid copolymer, mineral oil, daily flavor.
主要成份：去离子水、氢化聚癸烯、对羟基苯甲酸甲酯、对羟基苯甲酸丙酯、丙烯酸共聚物、矿物油、香料。
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