摘要
研究了在常温贮藏条件下,施保功、扑海因和热处理对紫金春甜桔(Chuntian tangerine)果实采后生理及贮藏效果的影响。结果表明,3种处理均能有效延缓紫金春甜桔果肉中可溶性固形物(TSS)、可滴定酸(TA)、总糖和维生素C(Vc)含量的下降;减慢丙二醛(MDA)的积累,减少果实水分的损失和果实腐烂,从而延长紫金春甜桔的贮藏期至24 d左右。其中施保功的保鲜效果最佳,扑海因略次之。
The effects of three fresh-keeping treatments, including heat treatment, Sporgon and Rovral, on the post-harvest storage of Chuntian tangerine were investigated. The results showed that all the three fresh-keeping treatments markedly delayed the loss of soluble solids content （SSC）, vitamin C （Vc）, titratable acid （TA） and total sugar content, slowed down the accumulation of MDA content,reduced the rate of weight loss, and so significantly delayed maturity and senescene of fruit for about 24 d. Among three treatments, the treatment with Sporgon showed the best effect on the fresh-keeping in post-harvest storage, and ]Rovral was slightly worse than Sporgon.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第19期87-89,F0003,共4页
Guangdong Agricultural Sciences
基金
广东省教育部产学研结合项目(2010B090400196)
关键词
紫金春甜桔
施保功
扑海因
热处理
采后贮藏
Chuntian tangerine
heating treatment
Sporgon
Rovral
post-harvest storage
