摘要
用柠檬烯复合液浸泡油桃3min,研究柠檬烯复合液对油桃采后贮藏期间鲜食品质及营养指标的影响。试验结果表明,各处理与对照相比,均能明显地抑制油桃的腐烂变质,减缓油桃维生素C、可溶性固形物、可滴定酸的消耗和分解,使油桃原有营养指标缓慢减少的情况下,延长油桃鲜食的供应期,提高其耐贮藏性。
Fresh nectarine was dipped in the limonene emulsion for 3min to study the effect of limonere emuloion on the various nutritional variables of the nectarine during storage.The results showed that each treatment significantly inhibited the decay of nectarine,delayed the decrease in contents of ascorbate acid,the consumption and decomposition in the titrable acids and soluble solids.Compared with the control group,the changes in postharvest physiology and the nutrition loss of the apricot were retarded,thus maintaining its storage quality.
出处
《中国食物与营养》
2015年第1期35-37,共3页
Food and Nutrition in China
关键词
油桃
柠檬烯复合液
采后生理
贮藏品质
nectarine
limonene emulsion
postharvest physiology
storage quality
