| 香料熬制剂对锦橙贮藏的影响 |
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| 引用本文： | 熊运海.香料熬制剂对锦橙贮藏的影响[J].福建林业科技,2008,35(4). |
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| 作者姓名： | 熊运海 |
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| 作者单位： | 重庆文理学院生命科学系,重庆,永川,402168 |
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| 基金项目： | 重庆市教委资助项目
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| 摘 要： | 试验选用大茴香、公丁香、藿香3种香料熬制剂处理锦橙果实,在室温(4~15℃)条件下贮藏100 d,分析了贮藏期间锦橙的贮藏品质和保鲜指数变化。结果表明,香料熬制剂可延缓锦橙贮藏品质的下降,对锦橙具有防腐保鲜作用,其中大茴香的保鲜效应最强。大茴香处理果实腐烂率比清水和多菌灵分别降低6.12%、3.57%,保鲜指数分别降低4.17%、2.99%,在0.05水平效应显著。
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| 关 键 词： | 锦橙 香料熬制剂 贮藏 保鲜 |
Effects of the different spice preparation on storage of Jin-cheng Orange |
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| XIONG Yun-hai.Effects of the different spice preparation on storage of Jin-cheng Orange[J].Journal of Fujian Forestry Science and Technology,2008,35(4). |
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| Authors: | XIONG Yun-hai |
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| Abstract: | 3 kinds of spices,Dahuixiang and Gongdingxiang and Huoxiang,were used as fresh-keeping agent to treat Jin-cheng Orange fruits for a hundred days under the condition of room temperature(4～15℃) for analyzing the changes of the preservation index and storage quality.The results showed that different spice had different fresh-keeping effects,the spice had anticorrosive and preservative functions,inhibited the storage quality decreasing of the fruits,Dahuixiang had the most significant effects to the Jin-cheng Orange fruits(a=0.05).The rotten fruit rate of Dahuixiang treatment was lower than water and carbendazim respectively by 6.12% and 3.57%,and the preservation index was decreased by 4.17% and 2.99% respectively. |
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| Keywords: | Jin-cheng Orange spice preparation storage fresh-keeping |
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