摘要
研究了不同温度下保鲜剂、保鲜膜等对莲藕保鲜效果的影响。结果表明,3号保鲜剂处理后装入0.045±0.005mmPVC保鲜袋,并结合抽真空处理,于1±0.5℃下贮藏是莲藕贮藏保鲜的最佳条件。在该条件下莲藕可保鲜2～3个月,商品率在90%以上。
The technology for the storage of lotus was studied in this experiment.The result showed that No three fresh-keeping agent,0.045±0.005 mmPVC film combined with vacuum have the best effect on the quality of lotus after 3 months storage at 1±0.5℃.The Commodity rate of lotus treated by above process was no less than 90% after 3 months storage.
出处
《保鲜与加工》
CAS
2001年第6期8-10,共3页
Storage and Process
关键词
莲藕
保鲜技术
保鲜剂
保鲜膜
lotus
freshness protection
fresh-keeping agents
packaging film
