采用山梨酸钾、脱氢乙酸钠和D-异抗坏血酸3种保鲜剂，分别稀释成不同浓度梯度处理鲜当归，观察其外观性状及测定内在指标变化；设计不同贮藏条件，分析比较鲜当归外观性状及内在指标变化情况。结果表明，4 ℃低温条件下贮藏明显可以降低走油率、延缓霉变腐烂等现象的发生。使用浓度为0.20 g/mL的山梨酸钾处理鲜当归，其保鲜保质效果最佳，贮藏保质期达60 d。

Three preservatives， potassium sorbate， sodium dehydroacetate and D-isoascorbic acid， were diluted into different concentration gradients to treat fresh Angelica sinensis， and their appearance and internal indexes were observed. Different storage conditions were designed to analyze and compare the appearance characters and internal indexes of fresh Angelica. The results showed that storage at low temperature of 4 ℃ can obviously reduce oil removal rate and delay the occurrence of mildew and rot. The fresh Angelica sinensis was treated with 0.20 g/mL potassium sorbate， which had the best preservation and preservation effect and shelf life up to 60 days.

S567.23