摘要
以不同保鲜剂处理鲜切果蔗后,对果蔗的保鲜效果和相关生理特性进行分析。结果表明:果蔗鲜切后贮藏过程中呼吸速率、多酚氧化酶活性不断提高,还原糖、乙醇含量逐渐提高,而可溶性总糖、蔗糖和维生素C含量不断降低;保鲜剂处理可延缓上述过程,保鲜效果以壳聚糖+附加成分为好,在12℃下可保鲜15 d。
After treating the fresh-cut fruit sugarcane with different storage agents, the storage effects and their physiological characteristics were studied. The results were as follows ： during storage process, the respiration rate and the PPO activity of fresh-cut fruit sugarcane increased; the eoment of reducing sugar and alcohol also gradually increased, and the content of soluble sugar, sucrose and Vc decreased gradually. Above process was postponed while treating fresh-cut fruit sugarcane with storage agents, the storage effect could last for 15 days below 12 ℃treated with ehitosan and additional ingredients.
出处
《亚热带农业研究》
2006年第4期290-292,共3页
Subtropical Agriculture Research
基金
广西教育厅资助项目
关键词
鲜切果蔗
保鲜
生理特性
fresh-cut fruit sugarcane
storage
physiological characteristic
