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赤霉素、乙醇处理对绿芦笋采后品质的影响

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摘要 研究分析了赤霉素、乙醇、对绿芦笋采后品质的影响作用.结果表明,赤霉素或乙醇处理能明显延缓绿芦笋采后品质的下降.在模拟货架存放的24℃下贮藏,赤霉素处理的绿芦笋叶绿素、可溶性糖及可溶性蛋白含量均显著高于对照;乙醇处理的绿芦笋叶绿素、可溶性糖也显著高于对照.
出处 《食品工业科技》 CAS CSCD 北大核心 2003年第z1期185-187,共3页 Science and Technology of Food Industry
基金 中、以农业研究基金资助项目(SIARF2001-04)
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