| 涂蜡对红橘果实货架期保鲜效果的影响 |
| |
| 引用本文： | 王文果,林琼,王梅英,庞杰. 涂蜡对红橘果实货架期保鲜效果的影响[J]. 保鲜与加工, 2004, 4(3): 15-17 |
| |
| 作者姓名： | 王文果 林琼 王梅英 庞杰 |
| |
| 作者单位： | 福建农林大学食品科学学院,福州,350002;福建农林大学食品科学学院,福州,350002;福建农林大学食品科学学院,福州,350002;福建农林大学食品科学学院,福州,350002 |
| |
| 基金项目： | 福建省教育厅科研项目 , 福建省重大科技基金 |
| |
| 摘 要： | 以红橘为原料,用塑料果箱模拟货架,研究了室温条件下4种水果蜡液(STA-Frsch 360HS、STA-Frsch320、以色列蜡液和CFW,其中蜡液中含有魔芋葡甘聚糖)和W1(ZCPB STA-Frsch360HS蜡液)及保鲜剂ZCPB处理红橘果实的货架期保鲜效果.结果表明,贮藏80天后,涂蜡处理的红橘果实失重率比对照降低46.2%,W2(STA-Frsch320蜡液)和W3(以色列蜡液)对青绿霉病和蒂腐病及褐斑病有较好的防治效果,W1和对照保鲜剂2(ZCPB)对浮皮有较好的防治效果.综合比较,以W2与W3防治效果较好.
|
| 关 键 词： | 涂蜡 魔芋葡甘聚糖 柑橘果实 货架期 效果 |
| 文章编号： | 1009-6221(2004)03-0015-03 |
| 修稿时间： | 2003-12-04 |
Influence of Wax-coating on Preservation Effect of Red Citrus During Self-life |
| |
| WANG Wen-guo,LIN Qiong,WANG Mei-ying,PANG Jie. Influence of Wax-coating on Preservation Effect of Red Citrus During Self-life[J]. Storage & Process, 2004, 4(3): 15-17 |
| |
| Authors: | WANG Wen-guo LIN Qiong WANG Mei-ying PANG Jie |
| |
| Abstract: | A study was undertaken to compare the effect of a variety of wax (FMC 360 , FMC 320 , CFW and IFW,the wax included glucomannan extracted from amorphopgallus konjac) and a compound preservative ZCPB, which was made up of GA3, 2,4-D, befran and calcium acetate), on hong-ju fruit ( citrus reticulate ) during its shelf life at room temperature . The result shows that : as to the weightiness ratio, compared with comparison, wax-coating was reduced 46.2% in a span of 80 days, they also can bereduced decay percentage and discoloration significantly.Wax-coating and the combination of preservative treatment were the best comprehensive result. |
| |
| Keywords: | wax-coating glucomannan citrue fruit shelf life effect |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
|
点击此处可从《保鲜与加工》下载全文 |
|
