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实验以沂州木瓜为原料,以不同浓度氯化钙处理及不同的切割方式对沂州木瓜保鲜进行研究。实验结果表明,纵切的沂州木瓜的耐贮性和品质保持要比横切的好;关于CaCl2浓度的影响与切割方式密切相关,对于纵切的产品,0.4%的CaCl2浓度处理效果较佳;而横切的产品,0.6%的CaCl2浓度处理的效果更好。
Experiment to Yizhou papaya as raw material, with different concentrations of calcium chloride treatment and different ways to cut the Yizhou papaya preservation research. The experimental results showed that the storage and quality of longitudinal cut Yizhou papaya was better than that of the transverse cut. The effect of CaCl2 concentration was closely related to the cutting mode, and 0.4% CaCl2 concentration was better for longitudinal cut products ; While crosscutting products, 0.6% CaCl2 concentration effect is better.