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近期,西北农林科技大学无公害农药研究服务中心科研人员以“秦美”猕猴桃为试材,研究了500、250、125和62.5μL/L等4个茶籽油处理对猕猴桃的保鲜效果。结果表明:在13~15℃条件下贮藏50天,与清水处理空白对照相比,500μL/L茶籽油处理使猕猴桃的坏果率、软果率和失重率分别下降19.38%、19.38%和3.34%,可延缓其硬度、口感、风味和Vc的变化,超氧化物歧化酶(SOD)、过氧化氢酶(CAT)及过氧化物酶(POD)活性分别提高127.08%、172.10%及1057%,丙二醛(MDA)的
Recently, researchers at Northwest A & F University Pollution-free Pesticide Research Service Center researched the preservation effect of 4 tea seed oil treatments, such as 500, 250, 125 and 62.5 μL / L, on Kiwifruit with “Qin Mei” . The results showed that compared with the blank control, the bad fruit rate, soft fruit rate and weight loss rate of kiwifruit decreased by 19.38% and 19.38% when treated with 500μL / L tea seed oil at 13 ~ 15 ℃ for 50 days, respectively 3.34% respectively, which could delay the change of hardness, taste, flavor and Vc, and the activity of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) increased by 127.08%, 172.10% and 1057 %, Malondialdehyde (MDA)