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Position: Home > Articles > Study on the Fresh-Keeping of Jincheng Orange Fruit Soaked with the solution Extracted from Artemisia arunua L. Journal of Anhui Agricultural Sciences 2007,35 (9) 2731+2749

青蒿熬制剂保鲜锦橙果实试验

作  者：
熊运海
单  位：
重庆文理学院生命科学系
关键词：
锦橙;贮藏;保鲜;青蒿
摘  要：
采用青蒿熬制液处理锦橙果实,探索青蒿在水果保鲜上的作用。结果表明,青蒿熬制剂处理的果实Vc、可溶性固形物、可溶性糖、酸度含量的保存率分别比对照高7.21%、1.46%、36.30%、20.38%;果实腐烂率和水分散失率分别比对照低6.89%、0.54%;果实呼吸强度与相对电导率降低。青蒿熬制剂对锦橙果实具有较好的保鲜效果。
译  名：
Study on the Fresh-Keeping of Jincheng Orange Fruit Soaked with the solution Extracted from Artemisia arunua L.
作  者：
XIONG Yun-hai(The Department of Life Science,Chongqing University of Arts ands Sciences,Chongqing 402168)
关键词：
Jincheng orange;Storage;Fresh-keeping;Artemisia annua L
摘  要：
The effects of Jincheng orange fruits soaked with the solution extracted from Artemisia arunua L on its fresh-keeping were studied.The results showed that the content of Vc,soluble solid,total sugar and organic acid of treated fruits were increased by 7.21%,1.46%,36.30% and 20.38%,respectively more than those of contrast;the rotten fruit rate and loss of water were dropped 6.89% and 0.54%;the respiratory rate and the relative electric conduction rate was reduced.Therefore,the solution had stronger and clear fresh-keeping effect on the Jincheng orange fresh-keeping.

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