食品科学 ›› 2004, Vol. 25 ›› Issue (9): 191-193.

• 包装贮运 • 上一篇    下一篇

板栗贮藏中抑制萌发试验研究

 张忠良, 鲁周民, 吴万兴, 李文华   

  1. 西北农林科技大学林科院
  • 出版日期:2004-09-15 发布日期:2011-10-24

Study on Control Chestnut’s Bourgeoning in Storage

 ZHANG  Zhong-Liang, LU  Zhou-Min, WU  Wan-Xing, LI  Wen-Hua   

  1. College of Forestry, Northwest Sci-Tech University of Agriculture and Forestry
  • Online:2004-09-15 Published:2011-10-24

摘要: 通过对板栗进行不同剂量射线和不同药剂处理的抑制萌发试验,提出了γ射线辐射和药剂处理的抑制板栗萌发技术。采用1.0~2.0kGy的辐射剂量处理板栗,不但可杀虫和抑制萌发,还具有很好的杀菌效果。用4%NaCl+2% Na2S2O5混合溶液浸泡处理板栗30min,具有良好的抑制萌发效果,板栗在(0±1)℃条件保鲜贮藏210d,萌发率为0。

关键词: 板栗, 贮藏, 萌发, 试验

Abstract: The experiments of control chestnut’s bourgeoning were conducted and the technique of control chestnut’sbourgeoning was presented. There resulted a good effect of control chestnut’s bourgeoning, and insects could also be killed if chestnutwas to be eradiated with 1.0~2.0kGy γ radiation. Besides, there was a good effect of killing bacterium. There was a synergiceffect of control chestnut’s bourgeoning if chestnut was to be marinated with 4%NaCl+2% Na2S2O5 in 30 minutes. Thebourgeoning rate was 0 for 210d storage at (0±1)℃.

Key words: chestnut, preservation, bourgeoning, experiment