| 溴甲烷熏蒸处理对苹果、山竹贮藏品质的影响 |
| |
| 引用本文： | 张凡华,刘 波,王跃进.溴甲烷熏蒸处理对苹果、山竹贮藏品质的影响[J].食品科学,2009,30(12):285-288. |
| |
| 作者姓名： | 张凡华 刘 波 王跃进 |
| |
| 作者单位： | 中国检验检疫科学研究院 |
| |
| 基金项目： | 科技部国际合作项目(2006DFA31580)；国家质量监督检验检疫总局项目(2006IK203) |
| |
| 摘 要： | 探讨20℃条件下不同浓度溴甲烷熏蒸处理对苹果、山竹主要贮藏品质指标的影响。结果表明，熏蒸处理误对该两种水果处理期间的呼吸作用有一定程度地抑制，能降低失水率，不能使苹果硬度明显变化，能加快色泽变化，对两种水果可溶性糖含量影响不显著，使苹果总酸度有所上升，对山竹总酸度无明显影响。
|
| 关 键 词： | 熏蒸 品质 可溶性糖 总酸度 |
| 收稿时间： | 2008-09-19 |
Effects of Methyl Bromide Fumigation on Storage Quality of Apple and Mangosteen |
| |
| ZHANG Fan-hua,LIU Bo,WANG Yue-jin.Effects of Methyl Bromide Fumigation on Storage Quality of Apple and Mangosteen[J].Food Science,2009,30(12):285-288. |
| |
| Authors: | ZHANG Fan-hua LIU Bo WANG Yue-jin |
| |
| Affiliation: | (Chinese Academy of Inspection and Quarantine, Beijing 100192, China) |
| |
| Abstract: | This study discussed the effects of methyl bromide fumigation at different dose on the storage quality of apple and mangosteen at 20 ℃. The results showed that the fumigation treatment could inhibit respiration during the treatment and reduce the water loss. However, no significant influence was observed in the flesh hardness and the changes of color were fastened. No significant effect was found on the contents of total soluble sugar in both the two fruit varieties while the total acidity of apple increased and that of mangosteen had no obvious change. |
| |
| Keywords: | fumigation quality soluble sugar total acidity |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
