|
|||||
|
|
| 竹笋贮藏温度和保鲜技术的研究 | |
| 引用本文： | 沈立铭,何元荪,潘祥辉,席玙芳,马张林. 竹笋贮藏温度和保鲜技术的研究[J]. 竹子研究汇刊, 2002, 21(1): 53-56 |
| 作者姓名： | 沈立铭 何元荪 潘祥辉 席玙芳 马张林 |
| 作者单位： | 1. 浙江省余姚市林业局,余姚,315400 2. 浙江余姚市马诸镇农办,余姚,315452 3. 浙江大学华家池校区食品,杭州,310029 |
| 摘 要： | 针对竹笋氨基酸含量高 ,不耐贮藏保鲜的这一问题 ,经过 2年的试验研究 ,采用抑制竹笋的呼吸强度 ,减少乙稀的释放量 ,保持适宜的温度与湿度 ,有效地延长鲜笋贮藏寿命。 |
| 关 键 词： | 竹笋 贮藏保鲜 温度 湿度 |
| 修稿时间： | 2000-12-10 |
Study on Storage Temperature and Freshness Retaining Techniques for Bamboo Shoot |
|
| Shen Liming He Yuansun. Study on Storage Temperature and Freshness Retaining Techniques for Bamboo Shoot[J]. Journal of Bamboo Research, 2002, 21(1): 53-56 | |
| Authors: | Shen Liming He Yuansun |
| Abstract: | It is difficult to retain freshness because the content of amino acid in bamboo shoots is high. We try these methods to increase storage time of fresh bamboo shoots: holding down bamboo shoots' respiration intensity, reducing the amount of expiration ethane, keeping proper temperature and humidity and getting good results. |
| Keywords: | Bamboo shoots Storage and freshness retaining Temperature Humidity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |