作　　者： ; ; ; ; (周明全）; (胡中立）;

机构地区： 湖北省农业科技创新中心

出　　处： 《湖北农业科学》 2007年第4期610-611,共2页

摘　　要： 研究了杀菌剂、保鲜液、包装条件、贮藏条件对荸荠保鲜的影响,结果表明,经过杀菌和保鲜处理后进行贮藏,荸荠保鲜贮藏的最佳条件为真空包装、贮藏温度0～4℃,贮藏期可达两个月。 Fresh keeping of water chestnut was studied. Bactericide, agent of fresh keeping, package, storage were the factors that effected on its fresh keeping. The optimal conditions were following： after bacteria-destroyed and fresh keeping, water chestnut was vacuumized, then stored at 0-4℃; the shelf was two months.

关 键 词： 荸荠 保鲜 贮藏

领　　域： [农业科学] [农业科学]