| 蒲菜真空软包装贮藏技术研究 |
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| 引用本文： | 董静.蒲菜真空软包装贮藏技术研究[J].农业机械化与电气化,2011(5):21-23. |
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| 作者姓名： | 董静 |
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| 作者单位： | 江苏财经职业技术学院; |
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| 摘 要： | 为延长蒲菜的保鲜期,以新鲜蒲菜为原料,采用保鲜液真空包装的方法,探讨不同保鲜液对蒲菜外观品质及营养指标的影响。试验结果表明：氯化钠、柠檬酸、维生素C保鲜液都对蒲菜具有一定的保鲜作用;复合保鲜液（0.8%氯化钠、0.15%柠檬酸、0.07%维生素C）真空软包装的贮藏效果最佳。
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| 关 键 词： | 蒲菜 贮藏 软包装 保鲜 |
Study on Storage Technology of Vacuum Soft Package on Typha latifolia L. |
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| Authors: | DONG Jing |
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| Institution: | DONG Jing (Jangsu Vocational And Technical College of Finance & Economics,Huai'an Jiangsu 223003,China) |
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| Abstract: | he fresh Typha latifolia L.together with fresh-keeping solution was vacuumized to prolong storage life after blanching for color preservation.The effects of different fresh-keeping solutions on quality of Typha latifolia L.were investigated during soft package storage.The experimental results showed that sodium chloride,citric acid and vitamin C fresh-keeping solution all have a certain fresh-keeping and storage effect on Typha latifolia L..The Typha latifolia L.was still fresh after storing 15 days in sodi... |
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| Keywords: | Typha latifolia L storage soft package fresh-keeping |
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