| 温度、气体成分、保鲜剂处理对雪桃硬度、可溶性固形物含量及硬度的影响 |
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| 引用本文： | 王颉,师洪联,杜国强,王国青.温度、气体成分、保鲜剂处理对雪桃硬度、可溶性固形物含量及硬度的影响[J].河北农业大学学报,1999(1). |
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| 作者姓名： | 王颉 师洪联 杜国强 王国青 |
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| 作者单位： | 河北农业大学食品科学系，河北农业大学园艺系，河北省顺平县林业局 |
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| 摘 要： | 试验结果表明，采用５→０°Ｃ逐渐降温处理，硅窗保鲜袋包装，控制５％的氧气体积和３％的二氧化碳体积，可将雪桃果实贮藏５０ｄ，果肉的褐变受到明显的抑制。
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| 关 键 词： | 雪桃 温度 气体成分 防腐剂 褐变 |
The Effect of Temperature,Fresh-keeping Agent and PackDuring Storage on Snow Peach |
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| Wang JieShi HonglianDu Guoqiang.The Effect of Temperature,Fresh-keeping Agent and PackDuring Storage on Snow Peach[J].Journal of Agricultural University of Hebei,1999(1). |
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| Authors: | Wang JieShi HonglianDu Guoqiang |
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| Abstract: | It studied the factors that affected fruit quality during storage on Snow Peach The result showed that the best condition for Snow Peach storage was to lower the temperature from 5 to 0 gradually, packing fruit into fresh-keeping bag and control concentration of oxygen at 5 percent and carbon dioxide at 3 percent That could make the fruit to keep its original color for 50 days And it also could prevent the flesh of fruit from becoming brown |
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| Keywords: | Snow Peach Storage temperature Becoming brown Fresh-keeping agent |
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