摘要
本文研究采后热水处理、柠檬酸处理、臭氧水处理、热水结合柠檬酸处理以及过氧乙酸和过氧化氢熏蒸处理对芒果果实贮藏品质及某些生理性状的影响。试验结果表明:以上六种处理均能明显抑制贮藏期间芒果的病害,减少炭疽病和蒂腐病的发生,从而延长芒果的货架期。
In this paper,the storage quality and some physiological parameters of mango fruits treated with hot water,citric acid,ozone,hot water combined with citric acid and peracetic acid and hydrogen peroxide were investigated.The results showed that all treatment could inhibit anthracnose and rot.Disease incidence was signi？cantly reduced by the treatment.It was suggested that these treatments extended the shelf life of mango.
出处
《食品与发酵科技》
CAS
2011年第6期25-28,共4页
Food and Fermentation Science & Technology
关键词
芒果
贮藏
货架期
mango
storage
shelf life
