摘要
本文提供了一种番茹贮藏的新方法.它是在国内外果蔬保鲜贮藏的方法和理论的基础上,在自行设计的几种简易方法中通过试验对比而筛选出的新方法.做法是:以八成熟的、体型较小的小挑番茄果实,用1％的稀漂白粉溶液洗果杀菌消毒、晾干,装入聚乙烯薄膜袋内,然后于内放入用饱和高锰酸钾溶液浸泡晾干的泡沫砖碎块纱布口袋和装有干锯末的纱布口袋,封口后放进瓦楞纸箱中.在夏季温度较高的室内,用此法可使番茄长时间地保鲜存放,烂果率较低,果实色、味.硬度较正常,营养价值不减.
A new handy method for the preservation of tomato is presented in this paper, which is based on the theories and methods of preserving fruits and vegetables at home and abroad,and which is sieved out of some self-designed
simple methods through tests and comparisons. The way is. Select fairly small and nearly ripe tomatoes ( Lycopersicon esculentum cv. Xiaotao ) for the
xperiment. First wash them with dilute chloride of lime liquid ( 0.1%) for esteri zaiion. Dry them in air and put them into the bag made of polyethylene plastic film in which is placed in advance a small gauze bag with dried fragments of foamed plastic soaked in saturated solution of polassium permanganate and with dry sawdust respectively. After that, the film bag should be sealed and kept in a corrugated cardboard box. The experiment shows that the tomatoes can be preserved in the film bag with nrma1 colour, smell, hardness and nutrition value for a long period of time in hot summer. And the rotten rate is quits small.
关键词
番茄
保鲜
贮藏
Polyethylene Plas'.ic fi
m Chloride of lime Dry sawdust Saturaed solution of Potassium Permanganate Tomato Preservation
