| 不同配方茶姜煎熬液对温州蜜柑保鲜防腐效果试验初报 |
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| 引用本文： | 胡国元. 不同配方茶姜煎熬液对温州蜜柑保鲜防腐效果试验初报[J]. 湖南农业科学, 2006, 0(6): 102-103,105 |
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| 作者姓名： | 胡国元 |
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| 作者单位： | 湖南生物机电职业技术学院,湖南,长沙,410127 |
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| 摘 要： | 采用不同浓度的茶果壳、高良姜煎熬液再加不同配方药剂对温州蜜柑果实进行处理，再置于普通库房，在常温条件下贮藏100d,然后就果实失水、防病、可溶性固形物和有机酸的变化进行测定和统计分析。结果表明，煎熬液处理对蜜柑具有良好的保鲜防腐效果。
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| 关 键 词： | 茶壳高良姜煎熬液 蜜柑 贮藏 保鲜防病 |
| 文章编号： | 1006-060X（2006）06-0102-02 |
| 收稿时间： | 2006-10-08 |
| 修稿时间： | 2006-10-08 |
Fresh-keeping Effect of Tea Shell and Ginger Decoction Liquid on Mandarin Orange |
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| HU Guo-yuan. Fresh-keeping Effect of Tea Shell and Ginger Decoction Liquid on Mandarin Orange[J]. Hunan Agricultural Sciences, 2006, 0(6): 102-103,105 |
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| Authors: | HU Guo-yuan |
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| Affiliation: | Hunan Biological and Electromechanical Polytechnic, Changsha 410127, PRC |
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| Abstract: | Fresh-keeping effect of tea shell and ginger decoction liquid on Mandarin orange were studied in the article. The fruit dehydration, disease prevention, the soluble solid shate and the orange acid change were determined and analysed after treatment with different concentration of the tea shell and ginger decoction liquid. The results showed good fresh-keeping effect on Mandaafin Orange. |
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| Keywords: | tea shell and ginger decoction liquid Mandarin Orange fruit stores fresh-keeping effect |
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