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中国枣原产于中国,富含V-C。但V-C在干制时易被破坏,因此应予鲜藏以减少损失。本试验使用冷藏方法,共进行了2年(1984-1985)的研究。采前果实喷CaCl_2和高脂膜,采后用打孔塑料袋包装贮藏。研究表明,贮后50天以内,果实易失水和酒化。根据枣果的生理和形态特性、其贮藏期是依品种和采收时期而异、以西峰山小枣耐贮性强,可贮70天以上,V-C也很少损失,但婆枣耐贮性差;白熟期和半红期采收,均有利于增加枣的贮藏期。据2年的试验结果,总结出了一套枣的贮藏保鲜的优式流程。
Chinese date originated in China, rich in V-C. However, V-C is easily destroyed when it is dry, so it should be kept fresh to reduce the loss. This experiment used a refrigerated method for a total of two years (1984-1985). Pre-harvest fruit spray CaCl2 and high-fat film, after the harvest with a perforated plastic bag packaging and storage. Studies have shown that within 50 days after storage, the fruit is easily dehydrated and alcoholic. According to the physiological and morphological characteristics of jujube, the storage period is different according to the species and harvesting time, jujube xifeng jujube storability is strong, can be stored for more than 70 days, VC also seldom lost, but pox jujube poor storage; White mature and half red harvest, are conducive to increasing jujube storage period. According to 2 years of test results, summed up a set of excellent jujube storage preservation process.