摘要
以'解放钟'枇杷(Eriobotryajaponica Lindl.cv.Jiefangzhong)果实为试材,研究了水杨酸处理对冷藏(1~5℃)枇杷果实品质及腐烂率的影响.结果表明,采用0.3g/L水杨酸(SA)浸果20min处理,可延缓可溶性固形物和可滴定酸含量的下降,抑制果心褐变,降低果实腐烂率的发生,从而延长果实贮藏期.而经0.5g/L SA处理后果实可溶性固形物和可滴定酸含量的下降较快且对果实产生伤害,果实腐烂加重.
The effects of different does of SA releaser on fruit quality and fruit respiratory rate of coldstored loquat fruits. The results showed that treatment with 0. 3 g/L salicylic acid (SA) solution 20minutes and then was put at 1 - 5 ℃ during storage significantly delayed the decrease of total soluble solids and titratable acid contents, lowered the incidence of fruit decay, there by keeping fruit quality and prolonging storage life. However treatment with 0.5 g/L salicylic acid caused fruit injury and increased fruit decay.
出处
《云南农业大学学报》
CAS
CSCD
2005年第6期813-818,共6页
Journal of Yunnan Agricultural University
基金
福建省科技厅资助重点课题(2002I023)
关键词
枇杷果实
冷藏
水杨酸(SA)
果实品质
loquat fruits
cold storage
salicylic acid (SA)
fruit quality