食品工业科技Issue(9)：384-386,3.
水杨酸处理对梅杏采后贮藏品质的影响
Effect of salicylic acid on quality of apricot fruits during storage
江英 1刘琦 1任雷厉 1唐文娟 1胡小松2
作者信息
- 1. 石河子大学食品学院,新疆石河子832003
- 2. 中国农业大学食品科学与营养工程学院,北京100083
- 折叠
摘要
Abstract
With apricot fruits as the tested materials,the fruits of apricot stored after being soaked with salicylic acid（SA）at 0.3,0.5,1.0g/L and water（control）for 20min,and then stored under the cold temperature of 0℃ to study the effect of SA on the storage of harvested fruits of apricot fruits.The results showed that SA treatment at 0.5g/L could reduce piration rate and the weight losing rate,restrain the increasing of rate of the relative conductivity and the malondialdehyde content of the fruit,maintain higher the firmness,soluble solid content,contents of titratable acid and VC.Therefore it could decrease the rot rate of the fruit during cold storage period and prolong its storage period.关键词
水杨酸/梅杏/贮藏/品质Key words
salicylic acid/apricot/storage/quality分类
轻工纺织引用本文复制引用
江英,刘琦,任雷厉,唐文娟,胡小松..水杨酸处理对梅杏采后贮藏品质的影响[J].食品工业科技,2011,(9):384-386,3.
