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Position: Home > Articles > Effects of Three Kinds of Preservatives on Fresh Preservation Effect of Asian Pear(cv.Zaosu) at Ambient Temperature Storage Journal of Cold-Arid Agricultural Sciences 2009 (8) 16-18

3种保鲜剂对常温贮藏早酥梨保鲜效果的影响

作  者:
李玉梅;李梅;王学喜
单  位:
甘肃省农业科学院农产品贮藏加工研究所
关键词:
早酥梨;常温贮藏;纳米保鲜果蜡
摘  要:
研究了常温条件下普通果蜡、纳米保鲜果蜡和早酥梨生理活性调节剂对早酥梨的贮藏保鲜效果,结果表明,3种保鲜剂对常温贮藏早酥梨起到了很好的保鲜作用,经过纳米保鲜果蜡处理的果实,常温贮藏45 d后,果实外观和品质均优于其它处理和对照。
译  名:
Effects of Three Kinds of Preservatives on Fresh Preservation Effect of Asian Pear(cv.Zaosu) at Ambient Temperature Storage
作  者:
LI Yu-mei,LI Mei,WANG Xue-xi(Institute of Agricultural Products Storage and Processing,Gansu Academy of Agricultural Sciences,Gansu Lanzhou 730070,China)
关键词:
Asian pear(cv.zaosu);Ambient temperature storage;Nano-fruit wax
摘  要:
The fresh preservation effects of three kinds of preservatives which fruit wax,nano-fruit wax and physiological regulator activity of asian pear during normal temperature storage of asian pear were studied.The results showed that three kinds of preservatives treatment were favorable to fresh preservation of asian pear.The nano-fruit wax treatmented fruits which the appearance and quality of fruits were superior to other treatment and control at ambient temperature storage 45 d.

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