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研究了用Mg+ + 盐使黄瓜保绿保鲜的一种方法。先用Mg+ + 盐冰预冷黄瓜 ,然后将其贮存于 10～ 12℃。在贮存的 12d中测定了 3种生理生化指标 :(1)水份 ;(2 )呼吸强度 ;(3)叶绿素含量。结果显示 ,用Mg+ + 盐冰预冷使黄瓜保绿保鲜是一种有效的方法。
A method of preserving the cucumber with green with Mg + + salt was studied. The cucumber is first precooled with Mg + + salt ice and then stored at 10-12 ° C. Three kinds of physiological and biochemical indexes were measured in the storage 12 days: (1) water; (2) respiration; (3) chlorophyll content. The results showed that pre-cooling with Mg + + salt ice cucumber green preservation is an effective method.