板栗综合保鲜技术初探

Synthetic Storage technique of Chinese Chestnut

板栗水选后,用KMnO4溶液浸果,捞起沥干,分成散贮、打孔袋贮,三种保鲜液膜处理后再打孔用5种不同方式进行袋贮藏。结果表明:各处理对板栗保鲜均有一定效果,其中以海藻酸钠保鲜液膜和水果保鲜蜡液处理效果最好,失水率、腐烂率低,好果率较高,色泽鲜亮,颗粒饱满,口感好。

After Washed,diping in the Solution of KMnO4 For 5 minutes,then taken out of Solution and trickled,the Chinese Chestnuts were divided into diverse storage ways:storage in buck,storage in bags with drilling holes,storage in bags with drilling holes after treament of three kinds of freshness-keeping liquid film。The results demonstrated that the treatment of Sargssum liquid film and Fruit Freshess-keeping waxen liquid were the most effective。Both water—losing rate and the rotten rate were low。The rate of well preserved fruit was high。These freshness-keeping Chinese Chestnuts were bright and lustrous,plump,and pleasant to the taste。