摘要
在(0±0.5)℃、相对湿度(RH)85%～90%(高湿低冷)环境条件下,对北京33号桃果实进行了3个不同处理的贮藏保鲜试验,A组(添加吸收剂高锰酸钾0.05%和纳米银0.2%)、B组(只添加高锰酸钾0.5%)、C组(清水对照)。试验结果表明,处理A组在贮藏保鲜30天内,能有效地抑制乙烯的释放、减缓果肉硬度下降、降低VC损失、保持桃果实的色泽与味道。
Under the condition of low temperature （0±5）℃ and high humidity （RH 85%-90%）, Three storage and preservation treatment methods were experimented on peach beijing No.33. A（permanganate absorbent 0.05% and nano-silver 0.2% were added）, B（permanganate absorbent 0.05% was added）, C（nothing was added）. The results showed that the peach beijing No.33 of A can absorb ethylene efficiently in storage processing, slow down the browning rate of peach fruits, reduce the decrease of flesh firmness, decrease the loss of VC, and keep the color and taste of the peach in 30 days.
出处
《保鲜与加工》
CAS
2009年第4期29-31,共3页
Storage and Process
基金
十一五国家科技支撑项目(2006BAD11A13)
关键词
北京33号桃
高锰酸钾
纳米银
贮藏
保鲜
peach beijing No.33
permanganate
nano-silver
storage
preservation
