摘要
以“Regina”樱桃为原料,研究45μL/L肉桂醛熏蒸处理对樱桃10℃下贮藏品质的影响。结果表明,处理组腐烂率与对照组相比减少19.05%,肉桂醛处理可延缓果实硬度及可滴定酸含量的下降,减少可溶性固形物的变化和花色苷含量的上升。说明45μL/L肉桂醛熏蒸处理可减少樱桃腐烂率,延缓果实贮藏品质的下降。
The effects of 45μL/L cinnamaldehyde fumigation on the storage quality of“Regina”cherry at 10℃were studied.The results showed that the rotting rate of the treated group was 19.05%lower than the control group.Cinnamaldehyde treatment could delayed the decrease of fruit hardness and titrable acid content,and decreased the change of soluble solids and the increase of anthocyanin content.45μL/L cinnamaldehyde fumigation could reduced the rotting rate of cherry and delayed the decline of fruit storage quality.
作者
邹曼
杨娟侠
杜显龙
张倩
ZOU Man;YANG Juanxia;DU Xianlong;ZHANG Qian(Shandong Institute of Pomology,Taian,Shandong 271000,China;Zoucheng Xiang Urban Agricultur Comprehensive Service Center,Zoucheng,Shandong 273500,China)
出处
《农产品加工》
2021年第9期10-12,17,共4页
Farm Products Processing
基金
山东省果树研究所青年基金项目(2018KY08)
山东省现代农业产业技术体系果品创新团队专项基金项目(SDAIT-06-13)。
关键词
樱桃
肉桂醛
腐烂率
贮藏品质
cherry
cinnamaldehyde
rotting rate
storage quality
