摘要
草莓果实在贮藏过程中，采用茶多酚复合保鲜剂处理，在４℃低温下贮藏半个月，好果率达９０．９％，比单一使用茶多酚和清水处理的好果率提高４０．２％～６４．５％，果实呼吸强度和透性变化平缓，外观和内部品质得到良好保持。细胞中活性氧自由基清除系统中的Ｖｃ和ＳＯＤ活性能维持一定水平。
Under 4℃ temperature, strawberry is treated by polyphenols compound preservative After half a month, good fruit rate reaches 90 9%, and increases by 40 2%～64 5% than stored by single polyphenols or water In addition, fruit respiratory density and permeability change slightly, appearance and quality keeps well, and Vc and SOD activity in cell can keep certain level
出处
《贵州农业科学》
CAS
1997年第5期13-16,共4页
Guizhou Agricultural Sciences
