摘要
通过分析枇杷特性、采后生理状况,结合臭氧保鲜特点,对枇杷进行臭氧保鲜技术试验。试验结果表明,枇杷果实用0.4mg/L臭氧水处理结合4℃低温贮藏,可显著地抑制果实失水,延缓果实可溶性固形物、可滴定酸和VC含量的下降,保持果实新鲜外观与品质,果实贮藏期可达20天以上。
The loquat fruits＇ physical properties and post harvest physiological status were analyzed combined with ozone fresh-keeping characteristics. The loquat fruits＇ ozone fresh-keeping technical method is studied. The results indicated that after handled by 0.4 mg/L ozone the loquat fruits could be stored with excellent quality for more than 20 days. And the fresh-keeping method delayed the decrease of total soluble solids, titratable acid and vitamin C contents.
出处
《保鲜与加工》
CAS
2007年第2期27-28,共2页
Storage and Process
关键词
枇杷
臭氧
保鲜
loquat fruits
ozone
fresh-keeping
