摘要
大久保桃采收后分别用浓度为0．1、0．3、0．5、1．0、1．5g／L的水杨酸溶液浸泡20min，然后分别于室温（1997，30～34℃，6d；1998，25～28℃’C，7d）和冷库中（1997，2±2℃，4周；1998，10±2℃，3周）贮藏。两年的实验结果表明：0．1和0．3g／L的水杨酸较为适宜，可抑制桃腐烂，延长贮藏期，对果实品质无不良影响，并能保持贮藏于低温下果实的硬度；处理浓度过高时，则会使果实受到伤害，造成表皮褐斑，加速腐烂。
Harvestde peach were immersed in 0. 1、0.3、0.5、1.0、1.5g/L salicylic acid (SA) solutions for 20minutes.then stored at room temperatures (1997, 30～34℃, 6days; 1998, 25～28℃, 7days) or low temperatures (1997, 2±2℃, 4weeks; 1998, 10 ± 2℃, 3weeks) .The results showed that the immersions of peach in low concentrations (0. 1,0.3g/L) of SA,compared to control fruits,decreascd rotten of stored fruits both at room and low temperatures,maintained higher firmness of the fruits stored at low temperatres and had no effects on total soluble solids and total titritic acid contents .Immersions in high concentrations (0.5, 1.0,1.5g/l) developed scald in the surface of fruits and promoted rotten.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第7期61-63,共3页
Food Science
基金
北京市自然科学基金!6962002
