摘要
过采摘前喷施竹醋液保鲜液以及采摘后竹醋液浸泡的处理方式,研究竹醋液对脐橙常温贮藏的保鲜效果。结果表明:在常温贮藏下,竹醋液处理不同程度地抑制了脐橙的呼吸强度,减少了腐烂率,保持了较高的维生素C含量和可溶性固形物含量。其中以脐橙采摘前喷施保鲜液500倍稀释液,并在采摘后用竹醋液原液浸泡1 min保鲜效果最好,在常温储藏105 d后,与对照相比,腐烂率降低71.95%,总糖提高11.16%,VC含量提高14.5%,可溶性固形物提高11.4%。
The effects of bamboo vinegar on navel orange preservation during normal storage conditions were studied by spraying preservative solution made of bamboo vinegar before picking and soaking in bamboo vinegar after picking. The results showed that bamboo vinegar treats could inhibit respiration rat, reduce rotten rate and maintained higher vitamin C content and soluble solids. The optimal treatment was spraying preservative solution diluted 500 times before picking and soaking in crude bamboo vinegar 1 min after picking. After 105 days storage, rotten rate of 71.95% was lower than control group, and total sugar, vitamin C content, soluble solids were increased by 11.16 %, 14.5% and 11.4% than control group respectively.
出处
《南方林业科学》
2015年第6期59-61,共3页
South China Forestry Science
基金
江西省科技支撑项目竹醋液和樟树叶精油对脐橙贮藏保鲜效果研究"(20123BBF60181)
江西省财政重大林业科研及成果推广专项"农林废弃物热解产物的综合开发与应用研究"(2011511501)
关键词
脐橙
竹醋液
保鲜
navel orange
bamboo vinegar
preservation
