摘要
以柰李为试材,采用冷冲击处理对柰李低温贮藏品质的影响进行试验。结果表明,与对照相比贮前进行冷冲击处理能推迟果实硬度下降,延迟果实后熟期,延长贮藏期,降低贮藏期间冷害发生率。
The effect of cold shock treatments on quality of nai-plum （Prunus solicina Lindl.Val.cordata J.Y. zhang et al） during low -temperature-storage is investigated. The results showed that cold shock at 0 ℃ for 3 h significantly delayed the ripening, softening of nai plum fruit for low -temperature-storage. As compared with the control, the shelf-life of the treated nai plum fruits is extended, cold shock treatment also decreased chilling injury of nai plum fruit.
出处
《保鲜与加工》
CAS
2007年第2期24-26,共3页
Storage and Process
基金
湖南省自然科学基金(04JJ6046)
关键词
柰李
冷冲击
硬度
冷藏
nai-plum
cold shock treatment
firmness
refrigeration
