| 水杨酸对大久保桃贮藏期品质的影响 |
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| 引用本文： | 李丽萍,韩涛.水杨酸对大久保桃贮藏期品质的影响[J].果树学报,2000,17(2):97-100. |
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| 作者姓名： | 李丽萍 韩涛 |
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| 作者单位： | 北京农学院食品科学系,北京,102206 |
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| 摘 要： | 大久保桃采收后分别用不同浓度水杨酸处理，然后分别于室温和冷库中贮藏。结果表明：水杨酸处理对果实有保硬作用，但这种作用与水杨酸浓度及处理后果实的贮藏条件和贮藏时间有关；常温下水杨酸的保硬作用不显著，（２ ± ２）℃和 ８～ １０℃冷藏的后期，０．３ ｇ·１~（－１）和０．５ ｇ．１~（－１）处理的果实硬度明显高于对照。水杨酸对桃贮藏期可溶性固形物含量无影响。水杨酸处理后果实总酸含量均先下降，低于对照；虽然在低温贮藏后期，水杨酸处理果实总酸有高于对照的趋势，但总体来看，水杨酸对常温和低温贮藏果实总酸含量并无显著影响。水杨酸处理可增加冷藏后期果肉中维生素Ｃ含量。
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| 关 键 词： | 水杨酸 桃果实 贮藏 品质 |
Effect of Salicylic Acid Immersion on the Peach Quality During Storage |
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| Li Liping,Han Tao.Effect of Salicylic Acid Immersion on the Peach Quality During Storage[J].Journal of Fruit Science,2000,17(2):97-100. |
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| Authors: | Li Liping Han Tao |
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| Abstract: | The harvested fruit of Okubo peach variety were immersed in salicylic acid (SA) solutions for 20 minutes,then slotal in room temperatures of 25 ~ 30℃ in 1996, 30 ~ 34℃ in 1997 for 6 days; 25 ~ 28℃ for 7 days in 1998 or low temperatures of (2 ± 2) ℃ for 4 weeks in 1996 and 1997; 8 ~ 10℃ for 3 weeks in 1998. The results showed that the immersions of fruit in the solutions of SA was helpful for maintaining the flesh firmness, but it was affected by the stomp conditions and the duration of stoop, when heated with 0.3 g.l~(-1) and 0.5 g.l~(-1) SA and stored in the temperature of (2± 2)℃ and 8 ~ 10℃. The flesh firmness was obviously higher than that of control, no appreciable effects on the soluble solids and acidity contents were noted; while the Vc content was increased at the later stage of storage of the fruit slotal in the temperature of 8 ~ 10℃ for 3 weeks. |
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| Keywords: | Salicylic acid Peach fruit Storage Quality |
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