| 抗坏血酸对丽江雪桃贮藏品质的影响 |
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| 引用本文： | 王石华.抗坏血酸对丽江雪桃贮藏品质的影响[J].贵州农业科学,2012(8):193-194,197. |
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| 作者姓名： | 王石华 |
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| 作者单位： | 丽江师范高等专科学校生命科学系 |
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| 基金项目： | 云南省教育厅科学研究基金项目“丽江雪桃贮藏防褐保鲜研究”(2010Y461) |
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| 摘 要： | 为探索延长丽江雪桃贮藏期的可行方法,以丽江雪桃为材料,研究了低温贮藏条件下(1～2.5℃)不同浓度抗坏血酸(2g/L,6g/L,10g/L)处理对可溶性固形物、可滴定酸和褐变的影响。结果表明:6g/L抗坏血酸能有效延缓丽江雪桃可溶性固形物和可滴定酸含量的升高,能有效抑制果实褐变。
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| 关 键 词： | 丽江雪桃 抗坏血酸 贮藏品质 |
Effect of Ascorbic Acid on the Storage Quality of Prunus persica |
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| WANG Shi-hua.Effect of Ascorbic Acid on the Storage Quality of Prunus persica[J].Guizhou Agricultural Sciences,2012(8):193-194,197. |
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| Authors: | WANG Shi-hua |
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| Institution: | WANG Shi-hua(Life Sciences Department,Lijiang Teachers College,Lijiang,Yunnan 674100,China) |
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| Abstract: | In order to explore the feasibility way of prolong the storage period of P.persica,the effects of various concentrations of ascorbic acid(2 g/L,6 g/L,10 g/L)on soluble solids,titratable acid and browning index of P.persica storage at low temperature(1～25℃) were studied.The results showed that 6 g/L ascorbic acid had strongly delayed the increase of contents of both soluble solids and titratable acid,and had effectively inhibited the fruit browning. |
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| Keywords: | Prunus persica ascorbic acid storage quality |
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