摘要
采用缓慢释放SO2,CO2气体方法保鲜荔枝.结果表明,在常温下,采用缓释剂a处理效果最好,好果率在80%以上;在24℃的冷藏条件下,采用缓释剂b处理,效果最好,贮藏60 d后,好果率为90.1%.a,b两种处理SO2残留都未超标.
Litchi chinensis fruits were carried out by the solid releasing agent(SRA)with SO 2 and CO 2. The result showed that the fruit treated with SRA a could be the best in all treatments in the room temperature and the good fruit rate was more than 80% and the fruit treated with SRA b could be the best in the low temperature after 60 days and the good fruit rate was 90.1%.SO 2 residual didn't exceed the standards in treatment a and b.
出处
《北华大学学报（自然科学版）》
CAS
2001年第5期435-440,共6页
Journal of Beihua University（Natural Science）
基金
福建省科技项目 (2 0 0 0z0 89)
福建省自然科学基金资助项目 (F0 0 0 16 )
关键词
荔枝
固体保鲜缓释剂
低温保鲜
常温保鲜
二氧化硫
二氧化碳
水果保鲜
Litchi chinensis
Solid releasing agent on fresh keeping
Low temperature fresh keeping
Room temperature fresh keeping
