摘要
采用1-MCP-α-环糊精包合物和羧甲基β-环糊精处理杨梅,通过对处理前后杨梅花青素、维生素C、总糖、总酸、水分含量等生理指标的测定,表明该方法可以有效抑制果实的呼吸强度,延缓果实衰老,提高果实的耐藏性和品质,延长保鲜期,使营养成分得到较大程度的保留.
In this paper, Chinese baybarry was dealed with 1-MCP-α -cyclodextrin and carboxymethyl-β-cyclodextrin. Experiments show this method can effectively inhibit the fruitrs respiration rate, delay fruit＇s senescence, increase the storage capability of the fruits, improve the fruits quality, prolong storage period, making less lost of fruit nutrition by the analysis of anthocyanidin, Vc, total sugar, total acid, water content and so on.
出处
《陕西科技大学学报（自然科学版）》
2010年第2期30-34,共5页
Journal of Shaanxi University of Science & Technology
基金
浙江省重大科技专项:计划编号2008C12014-3
