论文部分内容阅读
采收后的蘑菇由于组织柔嫩,代谢活动旺盛,在自然条件下存放易衰老、变质,失去食用和商品值价。为使蘑菇保鲜,在采收后将其放入0.1—0.2％的焦亚硫酸钠溶液或0.6％的食盐水中浸泡30分钟,捞出沥去浮水,用20ppm的矮壮素液浸泡3—5分钟,后
Harvested mushrooms due to soft tissue, metabolic activity, stored in natural conditions prone to aging, deterioration, loss of food and value of goods. To make fresh mushrooms, after harvest it into the 0.1-0.2% sodium metabisulfite solution or 0.6% salt water soak for 30 minutes, remove Lek to float, soak with 20ppm chlorogenic acid 3-5 minutes, Rear