【摘要】 以新鲜牛蒡为试材,对保鲜剂的种类、浓度和包装方法等进行了综合试验。结果表明,在0~3℃的贮藏温度下,经1.5%柠檬酸+0.5%抗坏血酸+0.5%CaCl2复合保鲜液浸渍处理后,用0.08 mm厚的聚乙烯袋进行真空包装,贮存30 d,品质保持良好。更多还原

【Abstract】 Fresh Great burdock was treated with different kinds and different concentration of fresh-keeping reagent and different package.It showed that the Fresh-cut Great burdock could be well preserved for 30 days when treated with 1.5 % Citric acid +0.5% Ascorbic acid + 0.5% CaCl2 and vacuum zed with 0.08mm polythene package.更多还原