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赤霉素处理与冷库贮藏对生菜采后品质的影响 被引量:1

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摘要 研究了赤霉素(GA)和温度处理对结球生菜叶片采后食用品质的影响,赤霉素处理能显著提高结球生菜的采后品质。在20℃下贮藏至第6天,赤霉素处理生菜中贮藏的可溶性糖含量显著延缓了结球生菜品质的下降。与20℃下贮藏的生菜相比,在0℃和10℃下贮藏6天的生菜可溶性糖含量分别提高了42%和11.8%,可溶性蛋白含量分别提高了37%和14%。
作者 经学义
出处 《农业科技通讯》 2010年第7期90-92,共3页
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参考文献4

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