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1.鲜柿盐水贮藏法明矾有保持果肉硬度的作用,食盐有防腐作用。明矾和食盐溶于水后配置的具体方法是:将水烧开,每50千克水加3.5千克食盐、3千克明矾,溶化冷却后倒入干净的较大的容器,将八九成熟柿子完全浸没其中,贮藏温度越低越好,切忌连续10天出现高于10℃的温度,否则柿子会腐烂变质。应注意贮藏的柿果取出后用0.06毫米聚乙烯薄膜包裹,以防果皮褐变,并能提高果实硬度。采用此法贮藏鲜柿,可将柿子鲜果存放到春节,操作适宜可放
1. Fresh persimmon brine storage method Alum has to maintain the role of pulp hardness, salt has a preservative effect. Alum and salt dissolved in water after the specific configuration is: boil the water, add 50 kg of water per kilogram of salt 3.5 kg, 3 kg of alum, melted and cooled into the larger container, the 89 mature persimmon completely submerged Among them, the lower the storage temperature, the better, avoid 10 consecutive days higher than 10 ℃ temperature, or persimmon will rot deterioration. Should be noted that the persimmon stored after removal with 0.06 mm polyethylene film wrapped in order to prevent brown skin, and can improve the fruit firmness. Use this method to store fresh persimmon, persimmon fruits can be stored until the Spring Festival, suitable for operation