摘要
研究了不同催熟试剂对香蕉品质及生理的影响,实验结果表明,乙烯利溶液催熟香蕉,果皮转色效果较好;乙醇溶液催熟香蕉,果实硬度及Vc含量保持较高;乙烯熏蒸剂催熟可以减缓香蕉的生理活动,延缓衰老。
This paper studies that effects of different ripening agents to banana quality and physiology. The results showed that ethephon solution ripening bananas that peel color change is better, ethanol solution ripening bananas that fruit firmness and Vc content remains higher, and ethylene fumigant ripening bananas can slow the physiological activities of bananas and anti-aging.
出处
《食品科技》
CAS
北大核心
2014年第7期61-64,共4页
Food Science and Technology
基金
"十二五"国家科技支撑计划课题(2012BAD38B07)
关键词
催熟试剂
香蕉
品质及生理
ripening agents
banana
quality and physiology
