摘要
以遂川金柑为研究对象，用0．1、0．2、0．3g，L3种质量浓度的蒽醌类化合物处理后，将金柑贮藏在T（7℃±1℃），RH85％～90％的条件下，并测定其贮藏期间的生理、生化指标的变化，结果表明，用蒽醌类化合物处理，能够有效降低金柑腐烂率、失重率和呼吸强度，延缓VC含量、可滴定酸含量、总糖含量、可溶性固形物及可溶性蛋白质含量的下降，其中0．2g，L蒽醌处理效果最好。
In this study, Suichuan kumquat fruits were treated with 0.1 g/L, 0.2 g/L, 0.3 g/L anthrquinones, then stored at T：7℃（＋1℃） and RH：85%-90%, the changes of postharvest physiology and quality in fruits during storage were investigated. The results showed that anthrquinones treatment can significantly decreased rotting rate, weightloss rate and respiratory intensity and deferred the decrease of VC, titratable acid, total sugar, soluble solids, soluble protein contents in kumquat fruits during storage and treatment effect of 0.2 g/L anthrquinones was the best.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第1期118-123,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
江西省主要学科学术和技术带头人培养计划项目(050007)
