摘要
以丽江雪桃为试材,研究了低温贮藏条件下不同浓度抗坏血酸、柠檬酸和CaCl2对果实硬度、可溶性固形物含量、可滴定酸含量以及褐变和腐烂的影响。结果表明:丽江雪桃果实的各指标在不同处理间具有非常明显的差异,这一差异随贮藏时间的长短发生变化。与对照相比,经处理后的雪桃果实硬度下降明显减缓,可溶性固形物含量和可滴定酸含量明显受到抑制,褐变和腐烂程度明显下降。表明利用不同的防腐保鲜剂处理丽江雪桃时,选择适当的浓度能够起到防褐保鲜的效果。
Taking Lijiang snow peach as material, the effects of different concentrations of ascorbic acid, citric acid, and CaClz on the fruit firmness, soluble solids, titratable acid, browning index and decay index were studied at low temperature. The results showed that the indexes had significant differences between treatments and untreated, and those differences were changing with storage time. Compared with control, most treatments dropped the firmness slowly, soluble solids content and titratable acid content were suppressed, and the browning degree and decaying degree were significantly decreased. The results suggested that the preservative of suitable concentration could inhibit browning of Lijiang snow peach.
出处
《北方园艺》
CAS
北大核心
2013年第15期141-144,共4页
Northern Horticulture
基金
云南省教育厅科学研究基金资助项目(2010Y461)
关键词
丽江雪桃
抗坏血酸
柠檬酸
CACL2
贮藏
Lijiang snow peach （Prunus persica L. ） ascorbic acid citric acid
CaCl2 sotrage
作者简介
王石华（1983-），男，云南陆良人，博士，副教授，现主要从事植物遗传育种及果蔬保鲜的教学与科研工作。E-mail：wang—shihual983@163．com．
