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Freezer storage method for mulberry leaves pretreated with boiling water



Freezer storage method for mulberry leaves pretreated with boiling water



Journal of Sericultural Science of Japan 55(2): 137-142



Mulberry leaves blanched with hot water were put into polyethylene bags, and stored in a freezer after as possible had been removed. Then, these mulberry leaves were fed to silkworms to assess their feed value. Blanching with hot water prevented mechanical damage to the cells and leakage of the content of the cells during the freezing and thawing processes. It also inactivated the water soluble oxidase that is activated by freezing and freezer storage. Blanching at 100.degree. C for 30 seconds was the optimum condition for blanching. Under this condition, the chlorophyll content of the leaf was not decreased by 20% of the carbohydrates were eluted into the hot water. Drying of mulberry leaves by freezing was prevented by storage in polyethylene bags, and the water content of the leaves was maintained at 70-75% even on the 120th day of storage. The parent silkworms for hybridization reared on the stored mulberry leaves become mature and laid eggs.

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