摘要
以"乔纳金"和"红富士"为试材,研究了纳米SiOx保鲜果 蜡对两个品种苹果果实的呼吸强度、失重率、硬度和可溶 性固形物含量变化的影响。实验结果表明,纳米SiOx保 鲜果蜡有效抑制了果实的呼吸强度,显著降低了果实的 失重率,延缓了果实硬度和可溶性固形物含量的下降(p< 0.05),其对苹果货架期的延长已经与进口果蜡相近,某些 性能甚至优于进口果蜡。
ln this paper, the effects of nano-SiOx fruit wax on respiration, weight loss, firmness and soluble solid content of two apple cultivars (Jonagold and Fuji) were investigated. The results showed that nano -Siox fruit wax could effectively inhibit respiration and the decrease of firmness and soluble solid content were delayed significantly (p<0.05). The effects of nano-Siox fruit wax on prolonging the shelf life of two apple cultivars (Jonagold and Fuji) could match those of imported waxes and even some characteristics were superior to imported waxes.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第2期176-178,193,共4页
Science and Technology of Food Industry
基金
国家科技部农业科技成果转化资金项目(02EFN21620119)。
