摘要
以红橘为原料,用塑料果箱模拟货架,研究了室温条件下4种水果蜡液(STA-Frsch360HS、STA-Frsch320、以色列蜡液和CFW,其中蜡液中含有魔芋葡甘聚糖)和W1(ZCPB+STA-Frsch360HS蜡液)及保鲜剂ZCPB处理红橘果实的货架期保鲜效果。结果表明,贮藏80天后,涂蜡处理的红橘果实失重率比对照降低46.2%,W2STA-Frsch320蜡液和W3以色列蜡液对青绿霉病和蒂腐病及褐斑病有较好的防治效果,W1和对照保鲜剂2ZCPB对浮皮有较好的防治效果。综合比较,以W2与W3防治效果较好。
A study was undertaken to compare the effect of a variety of wax (FMC 360 , FMC 320 , CFW and IFW,the wax included glucomannan extracted from amorphopgallus konjac) and a compound preservative ZCPB, which was made up of GA3, 2,4-D, befran and calcium acetate), on hong-ju fruit ( citrus reticulate ) during its shelf life at room temperature . The result shows that : as to the weightiness ratio, compared with comparison, wax-coating was reduced 46.2% in a span of 80 days, they also can bereduced decay percentage and discoloration significantly.Wax-coating and the combination of preservative treatment were the best comprehensive result.
出处
《保鲜与加工》
CAS
2004年第3期15-17,共3页
Storage and Process
基金
福建省教育厅科学基金JA03059
省重大科技项目2003Y008资助
