摘要
采用不同浓度的茶果壳、高良姜煎熬液再加不同配方药剂对温州蜜柑果实进行处理,再置于普通库房,在常温条件下贮藏100 d,然后就果实失水、防病、可溶性固形物和有机酸的变化进行测定和统计分析。结果表明,煎熬液处理对蜜柑具有良好的保鲜防腐效果。
Fresh-keeping effect of tea shell and ginger decoction liquid on Mandarin orange were studied in the article. The fruit dehydration, disease prevention, the soluble solid shate and the orange acid change were determined and analysed after treatment with different concentration of the tea shell and ginger decoction liquid. The results showed good fresh-keeping effect on Mandaafin Orange.
出处
《湖南农业科学》
2006年第6期102-103,105,共3页
Hunan Agricultural Sciences
关键词
茶壳高良姜煎熬液
蜜柑
贮藏
保鲜防病
tea shell and ginger decoction liquid Mandarin Orange
fruit stores
fresh-keeping effect
