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近日,由中科院华南植物园完成的“一种菜心贮藏保鲜方法”获得国家发明专利授权(专利号:ZL201110154408.0)。该发明公开了一种菜心贮藏保鲜方法。它是挑选适期采收、无机械损伤、病虫害的菜心,预冷,然后将切口用抗菌剂和防褐变剂处理;将处理后的菜心装入保鲜袋中,用0.5~30毫克/千克的1-甲基环丙烯处理,立即扎紧保鲜袋口,置于1℃~2℃下贮藏,在贮藏过程中保鲜袋处于密闭状态至少12小时以上。本发明将菜心先进行预冷,再经特定的防腐和防褐处理,然后用保鲜袋包装,再结合菜心的生物学特性,在低
Recently, by the Chinese Academy of Sciences South China Botanical Garden completed “a Cai Shi storage preservation method ” access to national invention patent authorization (Patent No .: ZL201110154408.0). The invention discloses a method of preserving and preserving cabbage heart. It is the selection of appropriate harvest, no mechanical damage, pests and diseases cabbage, precooling, and then the incision with anti-bacterial agent and browning agent treatment; the processed cabbage into the preservation bag, with 0.5 to 30 mg / Kg of 1-methyl-cyclopropene, immediately tighten the fresh bag, placed at 1 ℃ ~ 2 ℃ storage, storage bags in the closed state of at least 12 hours or more. The method comprises the following steps: firstly, the cabbage heart is precooled, and then treated with a specific preservative and anti-brown treatment, and then packaged in a fresh-keeping bag, combined with the biological characteristics of the cabbage heart,