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液体贮藏因果蔬对象不同,浸泡液配制也有所不同。浸泡液中的添加成分主要有:1.食盐。具有防腐作用,能抑制病原微生物活动。2.明矾及钙盐。能起到保持果实硬度作用,防止果肉软化。3.亚硫酸盐。贮存液中的亚硫酸根离子能进入微生物细胞内改变原生质的pH值,阻碍微生物的正常生理氧化过程,抑制病原微生物的繁殖和氧化酶的活性。
Liquid storage of fruits and vegetables different objects, soaking liquid preparation is also different. Soaking liquid added ingredients are: 1. Salt. With anti-corrosion effect, can inhibit the activity of pathogenic microorganisms. Alum and calcium salts. Can play the role of maintaining the fruit firmness, to prevent the flesh softened. 3 sulfite. Sulfite ions in the storage solution can enter the microbial cells to change the pH value of the protoplasm, hinder the normal physiological oxidation process of the microorganisms, and inhibit the propagation of the pathogenic microorganisms and the activity of the oxidase.