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Position: Home > Articles > Effect of Ascorbic Acid on the Storage Quality of Prunus persica Guizhou Agricultural Sciences 2012,40 (8) 201-202+205

抗坏血酸对丽江雪桃贮藏品质的影响

作  者:
王石华
单  位:
丽江师范高等专科学校生命科学系
关键词:
丽江雪桃;抗坏血酸;贮藏品质
摘  要:
为探索延长丽江雪桃贮藏期的可行方法,以丽江雪桃为材料,研究了低温贮藏条件下(1~2.5℃)不同浓度抗坏血酸(2g/L,6g/L,10g/L)处理对可溶性固形物、可滴定酸和褐变的影响。结果表明:6g/L抗坏血酸能有效延缓丽江雪桃可溶性固形物和可滴定酸含量的升高,能有效抑制果实褐变。
译  名:
Effect of Ascorbic Acid on the Storage Quality of Prunus persica
作  者:
WANG Shi-hua(Life Sciences Department,Lijiang Teachers College,Lijiang,Yunnan 674100,China)
关键词:
Prunus persica;ascorbic acid;storage quality
摘  要:
In order to explore the feasibility way of prolong the storage period of P.persica,the effects of various concentrations of ascorbic acid(2 g/L,6 g/L,10 g/L)on soluble solids,titratable acid and browning index of P.persica storage at low temperature(1~25℃) were studied.The results showed that 6 g/L ascorbic acid had strongly delayed the increase of contents of both soluble solids and titratable acid,and had effectively inhibited the fruit browning.

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