森柏尔保鲜剂在苹果、香梨保鲜上的试验

The Experiment of Semperf resh in the Freshness Preservation of Apple and Sweet Pear

用浓度0.8%、1.0%、1.2%的Semperfresh在6个苹果品种和香梨上进行保鲜试验,经处理的苹果和香梨的果肉硬度、可溶性固形物、好果率都明显优于对照。维生素C、总酸度、总糖下降也少。

With concentration of 0.8%, 1.0%, 1.2%, the semperfresh was used in six varieties of apple and sweet pear. As a result,the pulp hardness,dissolve solid,ratio of good fruit increased obviously while the vitamin C, acidity and sugar content decreased little.