安徽农业科学Issue(12)：5490-5491,2.
菇娘采后保鲜技术研究
Study of Postharvest Freshness for Physalis pubescens L.
柯用春 1李宏杨 1邢增通 1任红1
作者信息
- 1. 海南省三亚市南繁科学技术研究院,海南三亚572000
- 折叠
摘要
Abstract
[Objective] To study postharvest freshness for Physalis pubescens L.and extend the shelf-life of P.pubescens.[Method] Drying treatment for P.pubescens under different conditions,storing at low temperature,setting comparison,regular inspection was conducted on indexes of weight,SSC,browning number,decaying quantity,hardness,the freshness effects were observed.[Result] P.pubescens should be baked at 35 ℃ for 10 h after picking,reserved the persistent sepals,stored under the conditions of low temperature 8-10 ℃ in the dark.The mature is postponed to 30 days,and the shelf-life period is extended to 40 days or more.[Conclusion] The study will provide theoretical basis for further development and utilization of P.pubescens.关键词
菇娘/保鲜/低温Key words
Physalis pubescens L./ Keep fresh/ Low temperature分类
农业科技引用本文复制引用
柯用春,李宏杨,邢增通,任红..菇娘采后保鲜技术研究[J].安徽农业科学,2013,(12):5490-5491,2.
