摘要
试验选用10种具有杀菌作用的中草药处理番茄果实，在室温（16℃～25℃）条件下贮藏10d，分析了贮藏期间番茄果实贮藏品质和商品率的变化。结果表明：在供试的10种中草药中，除公丁香对番茄商品率影响呈显著负效应外，其余9种均有显著正效应。其中，青蒿处理显著高于清水和多菌灵，商品率达85．75％，比清水高22．53％，比多菌灵高11．92％；栀子处理与多菌灵效应相同。
10 kinds of natural Chinese herbal medicine which have bacteriostasic effect were used as fresh-keeping agent to treat tomato for ten days under the condition of common temperature（16 ℃～25℃）, analyzed the changes of the marketed proportion and storage quality. The results showed that different Chinese herbal medicine have different fresh-keeping effect, in the 10 kinds of fresh-keeping agent onlY GongDingxiang have negative effect to the marketed proportion, other 9 kinds have the remarkable effect. The marketed proportion of QingHao was 85.75%, exceeding water and carbendazim respectively was 22. 53 %, 11.92 %. ZhiZi almost had the same fresh-keeping effect to carbendazim.
出处
《北方园艺》
CAS
北大核心
2007年第7期215-217,共3页
Northern Horticulture
基金
重庆市教委科学技术研究资助项目(041205)
关键词
番茄
贮藏
中草药
保鲜剂
Tomato
Storage
Chinese Herbal Medicine
Fresh-keeping agent
