【摘要】 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5￣6℃冷藏能保鲜3￣4d;常温下3%丙酸钠溶液浸果2min具有较好的保鲜作用;5￣6℃0.5%山梨酸钾、苯甲酸钠、丙酸钠浸果2min,保鲜时间可长达5～6d。保鲜过程中糖酸变化不显著,且不影响保鲜后的桑椹口感。更多还原

【Abstract】 The cold storage and preservation were selected 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 for 3~4 days;3 % C2H7COONa solution,soaking the fruit for two minutes at normal atmosphere temperature,had better preservative effect and 0.5 % C5H7COOK,C6H5COONa,for 6 days.The change of ratio of sugar to acid was not obvious,so the taste of the mulberry did not change after preservation.更多还原