摘要
真空渗入4%和6%氯化钙的辽伏苹果在处理后的12天中,果肉硬度均明显地高于对照和渗入滴水的果实。果肉硬度的变化与使用氯化钙溶液的浓度呈正相关。氯化钙处理后,果肉组织的钾离子外渗受到抑制。
Fruit of 'Liao Fu' apple infiltrated postharvest with CaCl_2 solution of up to 6%(W/V) has highter flesh firmness and lower rates of K ion leakage from cortical tissue than untreated fruit, and the fruit infiltrated with deioned water during a 12-day period at ambient temperature immediately following treatment. Changes of flesh firmness and the rates of K ion leakage were related to the applied CaCl_2 concentrations; However high CaCl_2 concentration induced some likehood surface injury, which was more obvious in the later days of storage.
出处
《果树科学》
CSCD
北大核心
1991年第4期201-204,共4页
Journal of Fruit Science
关键词
苹果
钙
品质
钾
离子
外渗
Calcium
'Liao Fu'apple
Firmness
Ion leakage
