| 水杨酸对采后芒果和番茄保鲜效果的初步研究 |
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| 引用本文： | 荣瑞芬,佟世生,冯双庆. 水杨酸对采后芒果和番茄保鲜效果的初步研究[J]. 食品科学, 2001, 22(3): 79-81 |
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| 作者姓名： | 荣瑞芬 佟世生 冯双庆 |
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| 作者单位： | 中国农业大学食品学院 |
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| 摘 要： | 本文以芒果、番茄为试材，用不同浓度水杨酸处理，从果实的转色、呼吸强度变化及发病指标进行了保鲜效果及抗病性分析，结果表明不同品种果蔬保鲜所需水杨酸浓度不同，低浓度水杨酸能提高高芒果的保鲜率和抗病性。
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| 关 键 词： | 水杨酸 芒果 番茄 保鲜 抗病性 |
Preliminary study onPostharvest Preservation of Mango and Temato With Salicylic Acid |
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| Rong Ruifen et al. Preliminary study onPostharvest Preservation of Mango and Temato With Salicylic Acid[J]. Food Science, 2001, 22(3): 79-81 |
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| Authors: | Rong Ruifen et al |
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| Affiliation: | Rong Ruifen et al |
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| Abstract: | Mango and tomato were treated with different consistency of Salicylic Acid (SA).The preservation effect and disease resistance were analyzed from the index of color changing,respiration rate and infection.The results showed that different varieties were specific on SA,the low consistency of SA could improve the preservation state and disease resistance of Mango. |
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| Keywords: | Salicylic acid Mango Tomato Preservation |
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