摘要
用柠檬烯复合液浸泡杏3min后,研究柠檬烯乳化液对杏贮藏期间各项营养指标的影响。结果表明,与对照相比,各处理均能明显地抑制杏的腐烂变质,减缓杏维生素C、可溶性固形物、可滴定酸的消耗和分解,延缓杏采后生理变化,减少营养物质的损失,保持杏的贮藏品质,延长贮藏期,提高其耐贮藏性。
Fresh apricot was dipped in the limonene emulsion for 3min to study its effect on the various nutritional variables of apricot during storage. The results showed that each treatment significantly inhibited the apricot decay, delayed the decrease in contents of ascorbate acid, and in the consumption and decomposition of titrable acids and soluble solids. Compared with the control group, the changes in post- harvest physiology and nutrition loss of apricot were retarded, thus maintaining its storage quality.
出处
《中国食物与营养》
2014年第4期42-45,共4页
Food and Nutrition in China
关键词
杏
柠檬烯
采后生理
贮藏品质
apricot
limonene
postharvest physiology
storage quality
