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研究了不同厚度的聚乙烯膜、京 2 B水果保鲜剂以及食品防腐剂对延长辐照蒜米保鲜时间的效果。结果表明 :0 .0 15 mm厚度的聚乙烯膜作为包装材料较为适宜 ;京 2 B2号保鲜剂的效果好于京 2 B1号 ;京 2 B2号液中加入一定量的丙酸钙防腐剂能延长蒜米的保鲜时间。
The effects of different thickness of polyethylene film, Beijing 2 B preservative and food preservative on prolonging the preservation time of irradiated garlic clove were studied. The results showed that the 0.1-0.15 mm polyethylene film was suitable as the packaging material. The effect of Beijing No.2 B2 preservative was better than that of Beijing No.2 B1. A certain amount of calcium propionate preservative Prolonged garlic fresh time.