摘要
本文研究了猕猴桃辐照保鲜效果 ,结果表明 ,辐照对果实硬度、Vc含量有显著影响 ,对可溶性固形物、总糖和总酸没明显影响。 0 3～ 1 5kGy的辐照剂量处理可使猕猴桃在室温条件下 ( 2 0± 2℃ )贮藏保鲜期比对照延长 1 3d。
The effect of irradiation on the preservation of kivi fruit was studied. The results showed that irradiation had significant effect on the hardness and the content of Vc of kivi fruits, but had no significant effect on the soluble solid, total sugar and total acids. Irradiated kivi fruits treated by 0 3～1 5kGy could be preserved 13days longer than the CK.
出处
《核农学报》
CAS
CSCD
北大核心
2003年第5期367-369,共3页
Journal of Nuclear Agricultural Sciences
