摘要
采用固体SO2缓释保鲜剂对樱桃进行保鲜试验,通过樱桃的失重、烂果个数、含糖量等指标的变化趋势对保鲜剂的保鲜效果进行评价。实验表明,固体缓释SO2保鲜剂保鲜樱桃,储藏期间水果的腐烂率明显降低,储存时间有所提高,保鲜效果明显。
Preservation experiment was carried out on solid SO2 slow release preservative to fresh cherries. The preservative effect was evaluated through the indicators of weight loss, decomposed number, and sugar content of cherries. The results showed that solid slow release SO2 preservative can significantly reduce the fruit decomposed rate, prolong the preservation periods, and has good preservative effect.
出处
《包装工程》
CAS
CSCD
北大核心
2008年第11期11-12,27,共3页
Packaging Engineering
关键词
缓释
保鲜剂
樱桃
保鲜
slow release
preservative
cherry
preservation
