摘要
目的 :延长青菜在冷藏条件下的贮藏期 ,解决海军舰艇冷藏库蔬菜贮藏期短的问题。方法 :使用塑料袋、纸箱、塑料筐为包装材料 ,塑料袋内充O3 负离子对青菜在 2℃和 9℃条件下进行保鲜贮藏。结果 :2℃条件下塑料袋包装青菜贮藏期延长至 2 5d ,腐烂率小于 5 .9%。结论 :使用塑料袋包装青菜 ,适宜的贮藏温度为 2℃。
Objective: To prolong the storage period of uar.co mmuis Tsenetlee in low temperature, and to solve the problem of short storage period of fruits and vegetables in vegetable storages on warships. Methods: Experiments with small plastic baskets, paper boxes, plastic film bags, plastic film bags filled with O 3 and were conducted, optimum storage temperatures were chosen for uar.co mmuis Tsenetlee. Results: Packaging with plastic film bags in 2 ℃ temperature prolonged the freshness period to 25 days, with a rotten rate lower than 5.9%. Conclusion: The temperature (2 ℃) and the packaging method (plastic film bags) chosen in the experiment can well prolong the storage period of uar.co mmuis Tsenetlee.
出处
《海军医学杂志》
2002年第2期154-156,共3页
Journal of Navy Medicine
关键词
青菜
贮藏
保鲜期
uar.co mmuis tsenetlee
storage
freshness period
