食品科学 ›› 2007, Vol. 28 ›› Issue (6): 336-339.
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高哲, 韩涛, 李红卫, 李丽萍
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GAO Zhe, HAN Tao, LI Hong-Wei, LI Li-Ping
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摘要: 本研究分析了CaCl2处理和水杨酸处理后的冬枣在(0±1)℃贮藏期间品质的变化。结果表明:CaCl2处理对减少果实的腐烂、保持果实品质有益,而水杨酸处理则作用相反。
关键词: 钙, 水杨酸, 冬枣, 贮藏, 品质
Abstract: The quality changes of jujube fruits (Zizyphus jujube Mill cv.Dongzao) treated with CaCl2 and salicylic acid (SA) were investigated during storage at (0±1) ℃. The results showed that the treatment of CaCl2 is beneficial to the decreasing decay and capable to maintain the quality of fruits, whereas the treatment of salicylic acid gives the opposite results.
Key words: calcium, salicylic acid(SA), jujube, storage, quality
高哲, 韩涛, 李红卫, 李丽萍. 钙和水杨酸处理对冬枣采后品质的影响[J]. 食品科学, 2007, 28(6): 336-339.
GAO Zhe, HAN Tao, LI Hong-Wei, LI Li-Ping. Effects of Calcium and SA Treatment on Qualities of Jujube Fruits during Cold Storage[J]. FOOD SCIENCE, 2007, 28(6): 336-339.
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