| 不同菠萝品种 杀菌剂和褐变抑制剂对鲜切菠萝贮藏品质的影响 |
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| 引用本文： | 窦同心,孟祥春,张爱玉,张昭其.不同菠萝品种 杀菌剂和褐变抑制剂对鲜切菠萝贮藏品质的影响[J].农产品加工．学刊,2011(4):12-15,19. |
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| 作者姓名： | 窦同心 孟祥春 张爱玉 张昭其 |
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| 作者单位： | 1. 广东省农业科学院,果树研究所,广东,广州,510640
2. 华南农业大学园艺学院,广东,广州,510642 |
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| 基金项目： | 广东省科技计划项目(2008B021100006); 广州市农业科技项目(GZCQC080FG06001) |
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| 摘 要： | 研究了不同菠萝品种鲜切后冷藏的保鲜效果及不同杀菌剂和护色剂处理对鲜切菠萝保鲜效果的影响。结果表明,菠萝鲜切后在贮藏后期仍可保持较高的感官品质,并使果实保持一定的VC,TA,TSS含量。采用诺福水处理可明显抑制微生物的生长、保持鲜切菠萝的食用品质、延长货架期。采用质量分数为1%的抗坏血酸处理可显著地减缓果肉的褐变、色度L值和硬度的变化。
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| 关 键 词： | 鲜切菠萝 品种 杀菌剂 抗坏血酸 |
Effects of Pineapple Cultivator, Bactericide and Browning Inhibitors on Storage Quality of Fresh-cut Pineapple |
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| Dou Tongxin,Meng Xiangchun,Zhang Aiyu,Zhang Zhaoqi.Effects of Pineapple Cultivator, Bactericide and Browning Inhibitors on Storage Quality of Fresh-cut Pineapple[J].Nongchanpin Jlagong.Xuekan,2011(4):12-15,19. |
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| Authors: | Dou Tongxin Meng Xiangchun Zhang Aiyu Zhang Zhaoqi |
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| Institution: | Dou Tongxin~1,~*Meng Xiangchun~1,Zhang Aiyu~2,Zhang Zhaoqi~2 (1.Fruit Tree Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou,Guangdong 510640,China,2.College of Horticulture,South China Agricultural Universit,Guangdong 510642,China) |
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| Abstract: | Storage quality changes of five cultivators of pineapple,as affected by bactericides and browning inhibitors are studied respectively.The results show that fresh-cut 'Shenwan' pineapple has a higher sensory quality and a certain amount of VC,TA and TSS retaining during storage.Novoswater treatment after cutting significantly inhibites microorganism growth,preserves the edible quahty prolonged the shelf life of fresh-cut pineapple.Reduction changes of flesh browning and firmness,and the value of Chroma L can... |
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| Keywords: | fresh-cut pineapple Cultivator Bactericide Ascorbic acid |
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