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据预测,我省柑桔类1985年总产量可达225万担,比1984年将增产3成.增产了更要注意做好贮藏保鲜,以减少腐烂损失,调节旺淡,延长上市时间.现将近几年来,科研单位研究的,在生产上应用的一些保鲜方法,简介如下:一、被膜保鲜:其作用,使柑桔表面形成一层很薄的薄膜,以抑制水分蒸发和防止病菌侵入,达到保鲜.它有天然的,也有人工合成或配制的.1.小烛树蜡保鲜剂:用40份小烛树蜡、12份油酸、9份吗啉、0.5份二甲苯、1份乙二醇、3份碳酸钠和22份水配制成.
It is predicted that in 1985, the total output of citrus fruits in our province will reach 2.25 million, an increase of 30% over 1984. More attention should be paid to the preservation of fresh fruits in order to reduce the loss of rot, adjust the lightness and prolong the time to market. In recent years, research institutes, production in the application of some preservation methods, as follows: First, the preservation of the film: its role in the formation of a thin layer of citrus surface film to inhibit water evaporation and prevent bacteria intrusion, To fresh.It is natural, but also synthetic or formulated .1 candelilla wax preservative: with 40 candelilla wax, 12 parts of oleic acid, 9 parts of morpholine, 0.5 parts of xylene, 1 part B Diol, 3 parts of sodium carbonate and 22 parts of water.