摘要
研究了不同冷激时间（1h，2h，3h，4h）对番茄果实贮藏保鲜的影响，对贮藏期间番茄红素含量、失重率、腐烂率等指标进行了分析，认为渝抗2号番茄的最佳冷激条件为冷激3h。
Treated with ice water (0℃ ) for different time (1 h, 2 h, 3 h, 4 h), the effect of cold shock treatment on stored tomato fruits was studied.During storage, tomato red pigment, weight loss percentage and decay percentage were analysised.The suitable time of the cod shock treatment on tomato fruits of ‘Yukang No. 2’variety was 3 hours.
出处
《长江蔬菜》
1997年第7期31-33,共3页
Journal of Changjiang Vegetables
