摘要
"玉西红蜜"是河南科技大学选育的优良晚熟大果桃品系。该试验研究了水杨酸、氯化钙、高锰酸钾处理"玉西红蜜"果实后在不同温度下的贮藏效果。结果表明:低温条件下果实贮藏期可延长30 d以上;保鲜剂处理果实的可溶性固形物、Vc和可滴定酸含量下降的速度明显慢于对照,其中以水杨酸0.3%、氯化钙6%的贮藏效果最好。
As a typical varieties,the peach of ＂yuxihongmi＂ is chosen initially by Henan University of Science and Technology.The effects on storage quality of peach at 23℃～25℃（room temperature）and 4℃（low temperature）were studied by using three preservatives.The appearance of peach quality,the rate of good fruit,the firmness,the contents of total soluble solids,Vc and titratable acid were measured respectively.The results were as follows,the peach stored at lower temperature had 30 days or so at 4℃,this was longer than that of at room temperature;Under lower temperature conditions,the contents of total soluble solids,Vc and titratablen acid in peach fruit treated by preservatives were higher than that of the control,it showed that the effects on the storage quality of peach treated by SA（0.3%）and CaCl2（6%） was best.
出处
《北方园艺》
CAS
北大核心
2008年第10期194-196,共3页
Northern Horticulture
基金
河南省高等学校青年骨干教师资助计划项目(豫教高[2005]461)
河南科技大学人才科学研究基金资助项目(05018)
关键词
桃
保鲜剂
低温
贮藏品质
Peach
Preservatives
Low temperature
Storage quality
