摘要
连二亚硫酸钠为主要功能成份制成的荔枝保鲜剂，在荔枝保鲜过程中具有抑制菌、除氧、抑褐变等功能，辅以低温贮存，可延长保鲜期达 ３０天以上。
Sodium pyrosulfate is used as functional agent in preserving Litchi to reduce the activity of polyphenol oxidase and remove oxygen and restrain bacterior. With the preservative made from sodium pyrosulfate, Litchi is preserved for about 30 days under the temperature range from 8℃ to 10℃.
出处
《东莞理工学院学报》
2000年第2期42-44,共3页
Journal of Dongguan University of Technology
