摘要
[目的]研究菇娘的采后保鲜技术,延长菇娘的保质期。[方法]将菇娘在不同的条件下做干燥处理,再转入低温冷藏保存,设置对比,定期检测其重量、可溶性固形物(SSC)含量、褐变数量、腐烂数量、硬度等指标,观察保鲜效果。[结果]菇娘果实采摘后在35℃下烘10 h,保留宿存萼片,在低温8～10℃条件下避光保存,能使成熟期推迟到30 d左右,保质期延长到40 d以上。[结论]研究可为菇娘的进一步开发利用提供理论依据。
[Objective] To study postharvest freshness for Physalis pubescens L.and extend the shelf-life of P.pubescens.[Method] Drying treatment for P.pubescens under different conditions,storing at low temperature,setting comparison,regular inspection was conducted on indexes of weight,SSC,browning number,decaying quantity,hardness,the freshness effects were observed.[Result]P.pubescens should be baked at 35 ℃ for 10 h after picking,reserved the persistent sepals,stored under the conditions of low temperature 8-10 ℃ in the dark.The mature is postponed to 30 days,and the shelf-life period is extended to 40 days or more.[Conclusion]The study will provide theoretical basis for further development and utilization of P.pubescens.
出处
《安徽农业科学》
CAS
2013年第12期5490-5491,共2页
Journal of Anhui Agricultural Sciences
关键词
菇娘
保鲜
低温
Physalis pubescens L.
Keep fresh
Low temperature
