桑椹保鲜技术的研究  

Research on the Preservation Method of Mulberry Fruit

作　　者：林青松[1] 张和禹[1] 张璐[1] 

机构地区：[1]安徽农业大学生命科学学院,安徽合肥230036

出　　处：《安徽农业科学》2006年第6期1209-1210,共2页Journal of Anhui Agricultural Sciences

基　　金：蚕丝生物技术重点实验室经费资助

摘　　要：采摘过程采用小包装方式可以有效防止桑椹间挤压破损,采后5￣6℃冷藏能保鲜3￣4d;常温下3%丙酸钠溶液浸果2min具有较好的保鲜作用;5￣6℃0.5%山梨酸钾、苯甲酸钠、丙酸钠浸果2min,保鲜时间可长达5～6d。保鲜过程中糖酸变化不显著,且不影响保鲜后的桑椹口感。The cold storage and preservation were selected for preservation of mulberry fruit. The result showed that the method of small package at low temperature can contribute to the fresh -keeping of mulberry for 3-4 days; 3 % C2H7COONa solution, soaking the fruit for two minutes at normal atmosphere temperature, had better preservative effect and 0.5 % C5H7COOK, C6H5COONa, for 6 days. The change of ratio of sugar to acid was not obvious, so the taste of the mulberry did not change after preservation.

关 键 词：桑椹 保鲜 

分 类 号：S663.9[农业科学—果树学]