黄瓜保鲜技术研究及应用  

Study on the Fresh-keeping Method of Cucumber and Its Application

作　　者：李中华[1] 陈政明[1] 侯晓莉[1] 江杰[1] 

机构地区：[1]海军医学研究所,上海200433

出　　处：《海军医学杂志》2000年第4期307-308,共2页Journal of Navy Medicine

摘　　要：目的 :延长黄瓜在南海海区常温条件下的贮藏期 ,解决执行长航任务的舰艇部队吃鲜菜难问题。方法 :在南海常温条件下 (2 6～ 37℃ )应用该所研制的HY 1型和HY 2型保鲜剂、保鲜箱对黄瓜进行保鲜贮藏。结果 :经实验室和南海海区多次实验证实 ,经保鲜处理的黄瓜可延长贮藏期 8～ 10d ,腐烂率控制在 10 %以下 ,结论 :该技术能延长黄瓜的贮藏期 ,可推广应用。Objective: To prolong the storage life of fresh cucumber at room temperature in the South China Sea region, and to solve the problem that shipcrews had great difficulty in getting fresh vegetable supply during prolonged deployment. Method: Fresh keeping agents (HY 1 and HY 2), fresh keeping boxes and other storage facilities developed by our Institute were used for keeping vegetables and fruits fresh at room temperature of 26～37 ℃. Results: Several laboratory and field experiments in the South China Sea region demonstrated that storage life of the cucumber treated with HY 1 and HY 2 could be prolonged for 8～10 days, with the rate of decay controlled within 10%. Conclusion: This method can prolong the storage life of cucumber and can be extended for practical use.

关 键 词：保鲜方法 贮藏期 黄瓜 应用 

分 类 号：TS972.24[轻工技术与工程]