摘要
在室内常温条件下，采用３种不同保鲜剂处理温州蜜柑尾张果实，能显著减少贮藏期损耗率，并可降低贮藏期间果实的呼吸强度，保持其品质。其中羧甲基魔芋精粉处理与魔芋精粉处理之间差异显著，尤以羧甲基魔芋精粉＋多菌灵＋２，４－Ｄ的处理损耗率最低，为１７．４％。
The effects of Konjak glucomannan on the storage of citrus fruits(C. unshiumMarc.)were investigated under room temperature. The results indicated that Konjak gluco-mannan,carboxymethyl Konjak glucomannan and its compositions with other chemicals sig-nificantly reduced the rotted ratio and respiratory rate of the fruits and kept fruit quality dur-ing 90-day storage. Among 3 treatments,the composition of carboxymethyl Konjak gluco-mannan and Bavistin and 2,4-D showed the best effects.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
1996年第2期131-133,共3页
Journal of Hunan Agricultural University(Natural Sciences)
关键词
柑桔
贮藏
保鲜
羧甲基魔芋精粉
orange trees
storage
food fresh keeping/carboxymethyl Konjak glucomannan
