摘要
采后锦绣黄桃用0.3g/L的水杨酸(SA)浸泡20minutes,分别在室温(22～28℃)和低温(0±1℃)条件下贮藏一段时间,测定一些与保鲜效果有关的理化指标。结果表明,在不同的贮藏条件下,水杨酸(SA)都可以有效地保持黄桃的新鲜度,降低腐烂率。说明水杨酸(SA)可以明显地提高植物的抗病力。但在不同的贮藏温度下,同一浓度的水杨酸(SA)处理对黄桃的后熟产生了不同的影响,说明在植物体内存在一种对温度先敏感的水杨酸(SA)调节机制。
Harvested Jinxiu peach were immersed in 0.3g/L salicylic acid (SA) solutions for 20 minutes, then stored under room temperature (22～28 ℃)and low temperature(0±1 ℃)respectively. Some of the physiological parameters of fruits related to result of keep-freshen were examined. The result showed that fruits of treatment with SA could keep-freshen, decrease rotten, prolong its shelf-life. It indicated that SA could improve the resistance to disease of fruits. but under different storage temperature, the same concentration SA had different effect to fruits. It indicated that there was a complex SA adjust mechanism which sensitive to temperature
出处
《食品研究与开发》
CAS
2004年第6期124-127,共4页
Food Research and Development
