【摘要】 将0.2%的亚硫酸钠溶液处理后的新鲜草莓放置在不同配比的蔗糖与柠檬酸混合物上,研究酸-糖保鲜技术对草莓保鲜改良的效果,并确定蔗糖和柠檬酸复合使用的较好配比.结果表明,蔗糖与柠檬酸混合物对草莓保鲜起到一定效果,两者比例为7∶3时对草莓的保鲜效果较好,能较明显延长草莓的贮藏寿命.更多还原

【Abstract】 Using 0.2% sodium sulfite solution to deal with fresh strawberries for raw materials,putting them on different ratio of mixture of sucrose and citric acid,the writers of the paper studied the acid-sugar preservation technology to improve the effectiveness of fresh strawberries,and determined the proper ratio of the use of the sugar and citric acid complex. The results indicate that mixture of sucrose and citric acid is of a certain effect on the preservation of fresh strawberries,and when the ratio is 7 between 3,it can provide a better preservation of the strawberries and significantly prolong the storage life.更多还原