| 多种保鲜技术在板栗储藏中的应用研究 |
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| 引用本文： | 俞远志,汪见阳.多种保鲜技术在板栗储藏中的应用研究[J].杭州应用工程技术学院学报,2012(6):456-460. |
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| 作者姓名： | 俞远志 汪见阳 |
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| 作者单位： | 浙江科技学院生物与化学工程学院,杭州310023 |
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| 基金项目： | 基金项目：浙江省教育厅科研计划项目（Y200804539） |
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| 摘 要： | 以霉变率和失重率作为评价指标，研究了热处理、天然植物杀菌剂浸渍和涂膜保鲜技术在不同工艺条件下对板栗储藏效果的影响，在此基础上比较了这几种保鲜技术联用对板栗储藏效果的影响。得到了板栗的较优保鲜工艺为：在50℃的热水中浸泡40min，用杀菌剂SMC原液浸泡30min，放入含3％聚乙烯醇和1％K12的溶液中成膜，于通风处放置。保存一月后霉变率较对照组下降70％，失重率较对照组下降4％。
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| 关 键 词： | 板栗 储藏 天然植物杀菌剂 多种保鲜技术 |
Study on effects of multi-preservation technologies on storage of chestnut |
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| YU Yuan-zhi,WANG Jian-yang.Study on effects of multi-preservation technologies on storage of chestnut[J].Journal of Hangzhou Institute of Applied Engineering,2012(6):456-460. |
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| Authors: | YU Yuan-zhi WANG Jian-yang |
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| Affiliation: | (School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou 310023, China) |
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| Abstract: | The heat treatment, natural fungicides from Chinese herbs, coating and multipreservation technologies were studied on applying to storage of chestnut. The petrid rate and weight-losing rate were evaluated. The results showed that the better technological condition was： at 50 ℃ aqueous solution for 40 min, at 100% natural fungicides for 30 min, and coated at 3% polyvinyl alcohol with 1% K12 solution, dryed and preserved in a shade, ventilated place. The petrid rate dropped 70 %, the weight-losing rate dropped 4% than the control group a month later. |
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| Keywords: | Chinese chestnut storage fungicides from Chinese herbs multi-preservation technologies |
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