蔗糖酯结合氯化钙处理对香蕉的恒温保鲜效应

Effect of Sucrose Ester on Banana Storage at Constant Temperature

研究了不同浓度的蔗糖酯结合氯化钙对保鲜香蕉外观品质、单位重量蕉果日均消耗量、细胞质膜透性、叶绿素含量的影响。结果表明,1mL/L的70%甲基托布津(即1000倍液)+0.1mol/L氯化钙+20mL/L蔗糖酯为最适宜的复合保鲜剂。

Banana fruit was treated with sucrose ester at different levels plus.calcium chloride to analyse their effects on appearance quality, daily loss per unit weight, ceil protoplasmic membrane penetrability, and chlorophyll content after storage. The treatment of banana with 1 mL/L of thiophanate methyl ＋ 0.1 mL/L calcium chloride ＋ 20 mL/L sucrose ester was found optimum for storage of banana.