摘要
以不同浓度的精胺对草莓果实进行处理。结果表明:各种处理均可降低草莓的腐烂率。其中0.2mmol/L精胺的处理效果最佳,至贮藏第3d,腐烂率仅为12.50%,比对照同期减少37.50%,且可减缓草莓可溶性固形物、总糖和可滴定酸在贮藏期间的代谢速度。
Experiments were conducted to study the effect of different concentration spermine（Spm） on the storage life and shelf- life. The results showed that 0.2mmol/L Spm put off the post harvest senescence mature significantly, decreased the decay rate and slow down the rate of sugar and acid metabolism.
出处
《特产研究》
2006年第2期50-52,共3页
Special Wild Economic Animal and Plant Research
