食品与发酵工业2009，Vol.35Issue(9)：194-197,4.
水杨酸处理对"杨小-2,6"蜜橘采后生理及贮藏效果的影响
Effects of Salicylic Acid Treatment on Post-harvest Physiology and Storage of "Yang Xiao-2.6" Mandarin
摘要
Abstract
In this study,Nanfeng mandarin-"Yang Xiao-2,6" was used to investigate the effects of three different concentrations of Salicylic acid treatment on the post-harvest physiology and storage life during ripening. The results showed that Salicylic acid of 0.1 g/L concentration treatment could restrain the decline of fruit decay and weight loss remarkably,every concentration treatment could restrain the speed of invert from the total sugar to acid,greatly improve total soluble protein in the fruits. It also greatly reduced the level of respiration and alleviate the fluctuation of its respiration. Salicylic acid treatment also postponed the appearing time of CAT and improved the climactic values. It greatly improved the SOD in the first storage period. During the whole storage of "Yang Xiao-2,6",we found that the effect of 0. 1 g/L concentration was the best.关键词
水杨酸/"杨小-2/6"/南丰蜜橘/生理生化/贮藏Key words
Salicylic acid/"Yang Xiao-2/6"/Nanfeng mandarin/physiology and bio-chemistry/storage分类
轻工纺织引用本文复制引用
林玲,陈金印..水杨酸处理对"杨小-2,6"蜜橘采后生理及贮藏效果的影响[J].食品与发酵工业,2009,35(9):194-197,4.基金项目
江西省主要科学学术和技术带头人项目支助(050007). （050007）
