| 果蔗鲜切后保鲜技术及其生理特性变化 |
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| 引用本文： | 石贵玉,陈明媚.果蔗鲜切后保鲜技术及其生理特性变化[J].亚热带农业研究,2006,2(4):290-292. |
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| 作者姓名： | 石贵玉 陈明媚 |
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| 作者单位： | 广西师范大学生命科学学院,广西,桂林,541004 |
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| 摘 要： | 以不同保鲜剂处理鲜切果蔗后,对果蔗的保鲜效果和相关生理特性进行分析。结果表明:果蔗鲜切后贮藏过程中呼吸速率、多酚氧化酶活性不断提高,还原糖、乙醇含量逐渐提高,而可溶性总糖、蔗糖和维生素C含量不断降低;保鲜剂处理可延缓上述过程,保鲜效果以壳聚糖+附加成分为好,在12℃下可保鲜15 d。
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| 关 键 词： | 鲜切果蔗 保鲜 生理特性 |
| 文章编号： | 1673-0925（2006）04-0290-03 |
| 收稿时间： | 2006-05-26 |
| 修稿时间： | 2006年5月26日 |
Fresh-keeping technique of fresh-cut fruit sugarcane and their physiological characteristic change |
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| SHI Gui-yu,CHEN Ming-mei.Fresh-keeping technique of fresh-cut fruit sugarcane and their physiological characteristic change[J].Subtropical Agriculture Research,2006,2(4):290-292. |
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| Authors: | SHI Gui-yu CHEN Ming-mei |
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| Institution: | College of Life Science, Guangxi Normal University, Guilin, Guangxi 541004, China |
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| Abstract: | After treating the fresh-cut fruit sugarcane with different storage agents, the storage effects and their physiological characteristics were studied.The results were as follows: during storage process,the respiration rate and the PPO activity of fresh-cut fruit sugarcane increased;the content of reducing sugar and alcohol also gradually increased,and the content of soluble sugar,sucrose and V_C decreased gradually.Above process was postponed while treating fresh-cut fruit sugarcane with storage agents,the storage effect could last for 15 days below 12 ℃ treated with chitosan and additional ingredients. |
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| Keywords: | fresh-cut fruit sugarcane storage physiological characteristic |
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