【作者】 张和禹； 张璐；

【Author】 Zhang HeYu Zhang Lu (Department of life science,AnHui Agriculture University,HeFei 230036 China)

【机构】 安徽农业大学生命科学学院；

【摘要】 本文选用常温、冷藏、添加保鲜剂等方法对桑椹进行保鲜处理。采摘过程采用小包装方式可以有效防止桑椹间挤压破损,采后即在5～6℃冷藏能达到3～4天的保鲜效果;常温下3%的丙酸钠溶液浸果2min具有较好的保鲜作用;在5～6℃冷藏下0.5%浓度下的山梨酸钾、苯甲酸钠、丙酸钠浸果2min,时间可长达5～6天以上。其保鲜过程中的糖酸变化不显著,并不影响保鲜后的桑椹口感。更多还原

【Abstract】 Cold storagc,the preservative were selected to test for preservation of mulberry fruit.The result showed that the method of small package at low temperature can contribute to the fresh-keeping of mulberry,it could keep fresh for 3～4 days;3% Sodium Propionnate（C₂H₇COONa） solution had better preservative effect by soaking the fruit for two minutes at normal atmosphere temperature;and 0.5%Potassium Sorbale（C₅H₇COOK）,Sodium Benzoate（C₆H₅COONa）,these methods can keep fresh for 6 days.The change of ratio of sugar to acid was not obvious,so the taste of the mulberry is not change after preservation更多还原