| 鹿蹄草素在草莓保鲜中的应用研究 |
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| 引用本文： | 魏月琴,艾启俊,吴振宇.鹿蹄草素在草莓保鲜中的应用研究[J].中国农学通报,2009,25(10):84-88. |
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| 作者姓名： | 魏月琴 艾启俊 吴振宇 |
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| 作者单位： | 1. 北京农学院植物科学技术系,北京,102206
2. 北京农学院食品科学系,北京,102206 |
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| 基金项目： | 国家科技支撑计划，北京市科委资助项目 |
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| 摘 要： | 摘 要：研究了涂膜剂中加入不同浓度的鹿蹄草素处理对贮存于室温（25℃）和4℃条件下“丰香”草莓果实品质的影响。结果表明，涂膜剂中加入鹿蹄草素处理可以明显地抑制草莓失重率的升高，硬度的下降，总酸含量的下降，且延长了草莓的货架期。其中涂膜剂中加入0.313mg/ml的鹿蹄草素时草莓保存效果最好。
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| 关 键 词： | 苜蓿 苜蓿 品种 耐盐性 产量 |
| 收稿时间： | 2008-11-03 |
| 修稿时间： | 2008-11-17 |
Research of Pyrolin on Strawberry Preservation |
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| Wei Yueqin,Ai Qijun,Wu Zhenyu.Research of Pyrolin on Strawberry Preservation[J].Chinese Agricultural Science Bulletin,2009,25(10):84-88. |
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| Authors: | Wei Yueqin Ai Qijun Wu Zhenyu |
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| Institution: | Wei Yueqin, Ai Qijun, Wu Zhenyut (1Department of Plant Science and Technology, Beijing 102206; 2Department of Food Science, Beqing University of Agriculture, Beijing 102206) |
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| Abstract: | Abstract: Quality of strawberry fruits coating with pyrolin of different concentration and storied at ambient (25℃) and cold temperature (4℃) respectively were investigated. The results showed that the treatment of coating with pyrolin can markedly reduce the ratio of the losing weight, the loss of flesh firmness and the loss of titratable acid content of strawberry compared to control, and the shelf life were prolonged. The fruits of strewberry coating with 0.313mg/ml pyrolin has the most effective preservation. |
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| Keywords: | pyrolin strawberry preservation |
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