摘要
研究了在不同贮藏温度下,浸钙处理对黄桃后熟软化的影响,实验结果表明:浸钙处理可以明显地延缓黄桃果实后熟,保持较高硬度,防止软化。
Harvested Jinxiu peach were immersed in 2% CaCl2 solution for 10 minutes, then stored under room temperature 22~28℃ and low temperature(0±1)℃,respectively. Some of the physiological parameters of fruits related to result of keep-freshen were examined. The result showed that the fruits of treatment with CaCl2 could keep-freshen, decrease rotten, and prolong their shelf life.
出处
《食品科技》
CAS
北大核心
2003年第7期22-24,共3页
Food Science and Technology
关键词
黄桃
浸钙处理
后熟
软化
peach
calcium treatment
ripening
softening
