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由山东省农科院完成的冬枣生物保鲜技术研究,通过山东省科技厅组织的专家鉴定。其核心技术作为冬枣的一种新的保鲜方法已申请专利。该研究首创了冬枣保鲜活性“A、B”溶液,用于冬枣保鲜,有效延长了冬枣保鲜期,并能有效延长货架期。保鲜4个月后,果实中的的水分、营养成分、活性成分以及风味、脆度、硬度基本不变,好果率达95%。专家认为,该项研究突破了传统和现有的冬枣保鲜方法,具有独创性。作为初步成果,在活性“A、B”液保鲜机理等方面需作进一步深入研究。
Shandong Province Academy of Agricultural Sciences completed jujube biological preservation technology research, through the Shandong Provincial Science and Technology Agency experts identified. Its core technology as a new winter jujube preservation method has been patented. The study pioneered the fresh jujube activity “A, B ” solution for jujube preservation, effectively extending the jujube preservation period, and can effectively extend the shelf life. Four months after preservation, the fruit’s moisture, nutrients, active ingredients and flavor, crispness, hardness remained unchanged, good fruit rate of 95%. Experts believe that this study has broken through the traditional and existing jujube preservation methods, with originality. As a preliminary result, further research should be done on the active preservation mechanism of “A, B” and so on.