摘要
以苹果的3个品种,香梨、脐橙为对象,研究了0℃下磷化氢熏蒸对品质的影响。结果表明,红富士、金冠、香梨对磷化氢熏蒸均有较强的耐受性,磷化氢熏蒸能抑制熏蒸期间和贮藏过程中的呼吸作用,对香梨的呼吸作用影响较其他水果更大,对香梨的硬度影响更明显,对可溶性糖含量、总酸度影响不显著。综合考虑以上指标,红富士对磷化氢熏蒸的耐受性更强。
The experiment studied the influence of phosphine fumigation on the quality of several different fruits at 0 ℃.The results showed that Fuji,Golden Delicious,and fragrantpear showed tolerance of phosphine fumigation.Phosphine fumigation can inhibit the respiration during fumigation and the storage duration,especially fragrantpear.It will also influence the firmness of fragrantpear.There are no evident effects on the soluble sugar content and total acids.Synthetically Fuji was the most tolerable one during these fruits.
出处
《食品科技》
CAS
北大核心
2010年第5期48-50,53,共4页
Food Science and Technology
基金
国家科学技术部国际合作项目(2006DFA31580)
国家科技支撑计划项目(2006BAD08A16)
国家质检总局科技计划项目(2006IK203)
关键词
磷化氢
熏蒸
呼吸作用
品质
phosphine
fumigation
respiration
quality
