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比较了不同贮藏温度下梨枣果面转红速率和果实失水率的差异 ,并采用塑料薄膜包装及保鲜剂处理的贮藏方法 ,比较了保鲜剂 TD、TP和 TDGNC在常温、1 0℃和 0℃环境中的贮藏效果。结果表明 ,贮藏温度愈低对保持果实硬度 ,维持高水平可溶性固形物含量和减少果实腐烂率愈有利 ,保鲜剂 TD和 TP对霉菌、斑点病和细菌类病害有显著抑制作用 ,较对照好果率提高 1 0 %左右
The difference of turnover rate of fruit surface and water loss of pear fruit under different storage temperatures was compared. The storage methods of plastic film packaging and preservative were compared. The effects of preservatives TD, TP and TDGNC at room temperature, 0 ℃ environment in the storage effect. The results showed that the lower the storage temperature was, the better the retention of fruit firmness, the maintenance of high levels of soluble solids and the reduction of fruit decay rate. The preservatives TD and TP had significant inhibitory effects on mold, spot disease and bacterial diseases, Rate increased by about 10%