摘要
菜用大豆(毛豆)含水量高,极易失水萎蔫或腐烂变质,选育适应市场需求,又宜于保鲜贮藏的品种,采用速冻冷藏的方式,开发、应用天然保鲜剂和生物技术,可提高菜用大豆的经济价值和拓宽国内外市场。
The water content of vegetable soybean is high, so the soybean is easily drying out and wilting. The economic value of vegetable soybean will be increased and the domestic and international market exploited through breeding new variety which has marketability and is easy to keep fresh and store, using the processing method with quick freezing and cold storage, developing and applying natural fresh-keeplng chemicals and biological techniques.
出处
《广西农业科学》
CSCD
2006年第1期81-83,共3页
Guangxi Agricultural Sciences
基金
广西农业科学院科技发展基金项目(2004020)
关键词
毛豆
贮藏
保鲜
加工
vegetable soybean
storage
fresh keeping
processing
