| 过氧化钙对苋菜常温活体保鲜效果的影响 |
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| 引用本文： | 张倩,李军生,黄国霞,阎柳娟.过氧化钙对苋菜常温活体保鲜效果的影响[J].湖北农业科学,2013,52(1):174-176. |
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| 作者姓名： | 张倩 李军生 黄国霞 阎柳娟 |
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| 作者单位： | 广西工学院生物与化学工程系,广西柳州,545006 |
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| 摘 要： | 向营养液中添加过氧化钙,考察其对苋菜(A maranthus tricolor L.)常温活体保鲜效果的影响.结果表明,与不添加过氧化钙的处理相比,0.025、0.100、0.250 g/L过氧化钙处理均能极显著延长苋菜的货架期,并延缓苋菜含水量、叶绿素、可溶性糖和维生素C含量的降低;其中以0.100 g/L过氧化钙的保鲜效果最佳.
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| 关 键 词： | 苋菜(Amaranthus tricolor L.) 常温活体保鲜 过氧化钙(CaO2) |
Effects of CaO2 on in vitro Preservation of Amaranthus tricolor at Normal Temperature |
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| ZHANG Qian
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LI Jun-sheng
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HUANG Guo-xia
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YAN Liu-juan.Effects of CaO2 on in vitro Preservation of Amaranthus tricolor at Normal Temperature[J].Hubei Agricultural Sciences,2013,52(1):174-176. |
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| Authors: | ZHANG Qian LI Jun-sheng HUANG Guo-xia YAN Liu-juan |
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| Institution: | (Department of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou 545006,Guangxi,China) |
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| Abstract: | |
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| Keywords: | Amaranthus tricolor L in vitro preservation at normal temperature CaO2 |
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