摘要
本文以芒果、番茄为试材，用不同浓度水杨酸处理，从果实的转色、呼吸强度变化及发病指标进行了保鲜效果及抗病性分析，结果表明不同品种果蔬保鲜所需水杨酸浓度不同，低浓度水杨酸能提高芒果的保鲜率和抗病性。
Mango and tomato were treated with different consistency of Salicylic Acid (SA).The preservation effect and disease resistance were analyzed from the index of color changing,respiration rate and infection.The results showed that different varieties were specific on SA,the low consistency of SA could improve the preservation state and disease resistance of Mango.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第3期79-81,共3页
Food Science
关键词
水杨酸
芒果
番茄
保鲜
抗病性
Salicylic acid Mango Tomato Preservation
