板栗液膜保鲜貯藏研究初报

用液膜处理板栗,常温保鲜贮藏105天。好果率平均值达78.00～84.64%,霉烂率显著低于其它保鲜方法。

STUDIES ON THE FRESHNESS KEEPING OF CHESTNUT BY MEANS OF LIQUID FILM

Chestnuts were soaked in saturated solution for 5 min. at a normal temperature air dried so as to form a thin layer, on thesurface of the fruit. Which could lower down the metabolism and inhibit the reproduction and the damage of mildew and rot of the fruitdue to the restainer find germicide contained in the solution.Satisfactory results were obtained from the experiments carried out in the laboratory of Anhui Agricultural College in Sept; 1990-mid-Jan, 1991. By the end of 105 days of preservation at normal temperature, the good nuts accounted for 78.00% to 84.64%. The percentage of rotten nuts was obviously lower than that preserved by other methods.