摘要
比较了不同贮藏温度下梨枣果面转红速率和果实失水率的差异 ,并采用塑料薄膜包装及保鲜剂处理的贮藏方法 ,比较了保鲜剂 TD、TP和 TDGNC在常温、1 0℃和 0℃环境中的贮藏效果。结果表明 ,贮藏温度愈低对保持果实硬度 ,维持高水平可溶性固形物含量和减少果实腐烂率愈有利 ,保鲜剂 TD和 TP对霉菌、斑点病和细菌类病害有显著抑制作用 ,较对照好果率提高 1 0
The difference of skin red index and fruit water loss are compared at the different storage temperature of Lizao fruit, which are two important apparent indicatots of judging Lizao fruit quality. The storage effect in the plastic bag and fresh keeping chemicals with TD, TP and TDGNC at the room temperature, 10℃ and 0℃ were investigated, the results showed that it will benefit to keep fruit firm and higher soluble solid and to reduce fruit rot under the lower temperature. Mildew, boltch and other bacteria diseases are inhibited significantly at fresh keeping chemicals TD, TP and TDGN, commercial fruit tate increases 10 percent compared with control.
出处
《西北农业学报》
CAS
CSCD
2002年第2期50-53,共4页
Acta Agriculturae Boreali-occidentalis Sinica
基金
陕西省自然科学基金资助项目 (98SM17)
