摘要
以“极早一号”杏作为参试品种,分别用清水(CK)或4种保鲜剂(a、b、c、d)处理后置0±1℃和室温下保存,所测品质指标为:硬度、可溶性固形物含量(SSC)、维生素C(Vc)含量。结果如下:在0±1℃下保存的杏在1个月时仍保持新鲜、饱满,而室温下的杏于第4d开始出现腐烂现象;保鲜剂b、c处理的杏果在室温下贮藏7d后果实的硬度保持效果最好,而a和d的效果不明显;0±1℃下贮藏28d后各保鲜剂保持硬度的效果优劣次序依次为:b、d、a、c和CK;保持SSC的效果为:a、b、d基本相同且明显优于c和CK;对Vc的保存效果:a、b、d基本相同且优于c和CK。
No. 1 Jizao'apricot stored at 0℃and room temperature after treatments with water or one of four preservations, Chinese medicine (a) , preservation containing KMnO4(b), twenty of millions 6-BA(c) or 5% CaCl2 solution(d). The fruits were evaluated for flesh firmness, SSC and Vc concentration. The storage period is much longer at 0±1℃than at room temperature. At room temperature, b and c treatments maintained effective flesh firmness after 7 days, while a and d couldnt. While at 0±1℃, preservation b, d and a for maintaining flesh firmness were effective significantly, while c and CK were not. Effects of preservation a, b and d for SSC were similar to each other and superior to c and CK. The effects for remaining Vc were similar to those for SSC.
出处
《莱阳农学院学报》
2005年第2期122-124,128,共4页
Journal of Laiyang Agricultural College
关键词
杏
温度
保鲜剂
apricot (Prunus armeniaca L. )
temperature
preservation.
