据《中国食物与营养》2013年第1期《不同浓度植酸处理对油桃保鲜效果的影响》(作者任邦来等)报道,为寻求为天然绿色油桃保鲜的材料,提高油桃保鲜效果,将油桃分别浸入浓度为0.05%、0.10%和0.15%的植酸(肌醇六磷酸酯)溶液中30秒,晾干装袋后置于室温下贮藏,定期测定油桃的理化指标,研究不同浓度植酸溶 According to “China Food and Nutrition” 2013 the first period “different concentrations of phytic acid treatment of nectarine preservation effect” (author Ren Banglai, etc.) reported that in order to seek natural green nectarine preservation materials, improve nectarine preservation Effect, the nectarines were immersed in phytic acid (phytate) solution with the concentration of 0.05%, 0.10% and 0.15% respectively for 30 seconds, dried and bagged, and then stored at room temperature. The physicochemical indexes of nectarines , Study different concentrations of phytic acid soluble