| 不同浓度丙二酸对芹芽保鲜效果的研究 |
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| 引用本文： | 叶月,徐文娟,伍超,等.不同浓度丙二酸对芹芽保鲜效果的研究[J].长江蔬菜,2012(16):125-127. |
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| 作者姓名： | 叶月 徐文娟 伍超 等 |
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| 作者单位： | [1]安徽农业大学园艺学院,合肥230036 [2]庐江县科技局,合肥230036 |
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| 基金项目： | 富民强县专项：出口型蔬菜产业化关键技术集成示范与推广（1104a0303068） |
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| 摘 要： | 在温度5℃左右、湿度90%以上的条件下,研究不同浓度的丙二酸对芹芽保鲜效果的影响。试验结果表明,丙二酸浓度为300 mg/L时,芹芽保鲜效果最佳,并能抑制其呼吸作用,减缓可溶性固形物含量的损耗,有效地延长芹芽的保鲜期。
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| 关 键 词： | 芹芽 丙二酸 保鲜 |
Effects of Malonic Acid with Different Concentrations on Preservation of Celery Buds |
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| YE Yue,XU Wenjuan,WU Chao,HUA Dachun.Effects of Malonic Acid with Different Concentrations on Preservation of Celery Buds[J].Journal of Changjiang Vegetables,2012(16):125-127. |
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| Authors: | YE Yue XU Wenjuan WU Chao HUA Dachun |
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| Institution: | 1.School of Horticulture, Anhui Agricultural University, He＇ei 230036; 2.Lujiang Science and Technology Bureau ) |
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| Abstract: | Under the condition that the temperature was about 5℃ and the humidity was above 90%, the effects of malonic acid with different concentrations on the preservation of celery buds were investigated. The results showed that the optimal concentration of malonic acid was 300 mg/L in addition, it could restrain the respiration rate, slow down the loss of soluble solids and prolong the preservation period of celery buds effectively. |
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| Keywords: | Celery buds Malonic acid Preservation |
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