食品工业科技Issue(2)：376-379,4.
水杨酸处理对贮藏软枣猕猴桃果实品质性状影响的研究
Study on the effect of salicylic acid on physiological indicators of Actinidia arguta planch
摘要
Abstract
The Actinidia arguta variety ＂Fenglv＂ was used to study the effects of different salicylic acid treatment on the quality during storage.The results showed that the salicylic acid could be effective to maintain the color and hardness of the fruits, delayed the lose of titratable acid and vitamin C, so that could effectively delayed the senescence process.关键词
水杨酸（SA）/软枣猕猴桃/贮藏/品质Key words
salicylic acid/Actinidia arguta/storage/quality分类
轻工纺织引用本文复制引用
蔡慧,王铭,李亚东,胡文忠,姜爱丽..水杨酸处理对贮藏软枣猕猴桃果实品质性状影响的研究[J].食品工业科技,2012,(2):376-379,4.基金项目
农业部公益性行业（农业）科研专项（201103037）. （）
