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Position: Home > Articles > Effects of CPPU on the Quality of Brassica oleracea L. ver. Italica Plenck Northern Horticulture 2011 (7) 145-147

氯吡苯脲处理对青花菜贮藏品质的影响

作  者:
吴三林;刘芳;陈秋如
单  位:
乐山师范学院化学与生命科学院
关键词:
青花菜;CPPU;贮藏品质
摘  要:
用不同浓度的氯吡苯脲(CPPU)对青花菜进行保鲜处理,以期获得最佳的处理浓度。结果表明:经不同浓度的氯吡苯脲处理后的青花菜,感官品质和营养品质的下降均低于未处理的青花菜。CPPU处理的最佳浓度为8 mg/L,青花菜可贮存20 d以上,商品性状和营养品质较好。
译  名:
Effects of CPPU on the Quality of Brassica oleracea L. ver. Italica Plenck
作  者:
WU San-lin,CHEN Qiu-ru,LIU Fang(College of Chemistry and Life Sciences,Leshan Normal University,Leshan,Sichuan 614004)
关键词:
Brassica oleracea L.ver.Italica Plenck;CPPU;quality
摘  要:
With different concentrations of CPPU processed on Brassica oleracea L.ver.Italica Plenck,to obtain the best treatment concentration.The results showed that the concentration of CPPU treated Brassica oleracea L.ver.Italica Plenck,sensory quality and nutritional quality were declining,and with the different of CPPU concentration,storage time was extended.It was the best that the concentration of CPPU treated Brassica oleracea L.ver.Italica Plenck was 8 mg/L,and which can be stored 20 days,merchantability and nutritional quality was very good.

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