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草莓果实在贮藏过程中,采用茶多酚复合保鲜剂处理,在4℃低温下贮藏半个月,好果率达90.9%,比单一使用茶多酚和清水处理的好果率提高40.2%~64.5%,果实呼吸强度和透性变化平缓,外观和内部品质得到良好保持。细胞中活性氧自由基清除系统中的Vc和SOD活性能维持一定水平。
Strawberry fruit in the process of storage, the use of tea polyphenols composite preservatives, stored at 4 ℃ low temperature for half a month, the good fruit rate of 90.9%, than the single use of tea polyphenol and water treatment of good fruit rate increased by 40 .2% ~ 64.5%, fruit respiration intensity and permeability changes gently, the appearance and internal quality are well maintained. Vc and SOD activity in reactive oxygen species scavenging system of cells can maintain a certain level.