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Position: Home > Articles > Study on Fresh Keeping Effect of Different Treatments on Ficus carica L. Journal of Anhui Agricultural Sciences 2010,38 (34) 19575-19576+19660

不同处理对无花果保鲜效果的研究

作  者:
欧高政;袁亚芳;张盛旺;黄碧芳
单  位:
福建农业职业技术学院
关键词:
无花果;热水处理;冷激处理;大蒜提取液;贮藏效果
摘  要:
[目的]寻找绿色、实用及廉价的无花果鲜果贮藏途径。[方法]以新鲜无花果为供试材料,分别采用热水处理、冷激处理及大蒜提取液处理等方法,研究其在4℃条件下的保鲜效果。[结果]各处理均能抑制无花果腐烂指数和丙二醛(MDA)含量的上升,延缓果实的可溶性固形物、可滴定酸及维生素C含量的下降。其中冷激处理1.5 h的保鲜效果明显优于其他各组处理。[结论]在不影响无花果果实品质的前提下,冷激处理1.5 h的保鲜效果最好,操作简便,是一种理想的无花果保鲜处理方法。
译  名:
Study on Fresh Keeping Effect of Different Treatments on Ficus carica L.
作  者:
OU Gao-zheng et al(Fujian Vocational College of Agriculture,Fuzhou,Fujian 350119)
关键词:
Fig;Hot-water treatment;Cold shock treatment;Garlic extract;Storage effect
摘  要:
[Objective]The aim was to search for green,practical and low-cost storage way for Ficus carica L.[Method]Fresh figs were treated with different methods of hot-water treatment,cold-shock treatment and garlic extract,then the fresh keeping effect under 4 ℃ were studied.[Result]Different treatments could all inhibit the increase of rot index and malondialdehyde content,maintain higher contents of soluble solid,titratable acid and Vc.The effect of the treatment with cold shock at 0 ℃ for 1.5 h was significantly better than that of other treatments.[Conclusion]Under the premise of not influencing the quality of fig fruits,the fresh keeping effect of cold shock treatment for 1.5 h was the best,easy and sirnple to handle,it was an ideal storage way for fig.

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