摘要
根据桑果生物学特性,提出了对其进行真空密封冷藏的方案,并用L9(34)正效表安排试验。研究认为,与普通冷藏相比, 真空冷藏可将桑果的寿命延长3倍。而在此条件下,桑果的成熟度和真空度为重要因素并应控制为90%和-0.02Mpa。使用该技术的贮藏期基本满足桑果在全国范围内的运销。
Mulberry deep freeze and ice out technology in vacuum condition were studied in this paper. The result showed that mulberry could be iced out in this condition according to its biological characteristic. In this condition, the shelf life shall be added 3 times when the maturation rate is mastered of 90% and the vacuum (?)ate is mastered of -0.02Mpa.
出处
《中国农机化》
2005年第2期46-47,共2页
Chinese Agricul Tural Mechanization
