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通过对鲤鱼在不同浓度柠檬酸溶液和柠檬酸与苯甲酸钠混合溶液中处理后与对照组在环境温度为８℃左右条件下进行贮藏。在不同时间对其微生物、生化和感官质量进行评定。试验结果表明：柠檬酸对鲤鱼具有保鲜作用，保鲜效果在浓度为２．５％条件下最佳，在保藏温度为８℃下可将鲤鱼的保鲜期延长到９ｄ．
Carp was stored in the mixed solution of citric acid and sodium benzoate with different concentrations of citric acid and sodium benzoate at the ambient temperature of about 8 ℃. At different times to assess its microbial, biochemical and sensory quality. The results showed that citric acid had the effect of preserving carp, the best preservation effect was 2.5%, and the storage period of carp could be prolonged to 9 days at the preservation temperature of 8 ℃.