摘要
分别采用不同保鲜剂对杨梅果实进行处理，并用塑料袋进行包装，置于2℃-4℃下贮藏。结果表明，保鲜处理能提高果实硬度，抑制其呼吸作用，提高了果实的耐藏性，改善了果实的品质，同时营养成分得到较大程度的保留。其中E组处理的效果最好，贮藏14天后的好果率为90．3％，营养成分也得到较大程度的保留。
Use different kinds of preservative to treat the red bayberry separately and packet them with plastic bags, then store them under 2℃～4℃. By this method, the preservative treatment can increase the hardness of the fruits and control their breath, and increase the storage capability of the fruits; it will also improve the fruits quality as well as reserving nutrition. The treatment of E group is the best, the rate of good fruit will reach 90.3% and there is less lost of fruit nutrition after 14 days.
