天然保鲜剂处理对贮藏中猕猴桃果实品质的影响  

Effect of natural Preservatives on Fruit Quality ofActinidia deliciosa During Storage

作　　者：曾荣[1] 李平[1] 陈金印[2] 

机构地区：[1]佛山科学技术学院,广东佛山528231 [2]江西农业大学农学院,江西南昌330045

出　　处：《江西农业大学学报》2004年第4期611-615,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：江西省自然科学基金资助项目(0330076)

摘　　要：以"金魁"美味猕猴桃为试材,对壳聚糖和水杨酸两种天然保鲜剂在猕猴桃贮藏过程中的作用机理进行了初步探讨,结果发现:两种保鲜剂均能有效地延缓猕猴桃果实的品质劣变,尤其以壳聚糖2.0%处理效果最佳。'Jinkui' kiwifruit fruit was coated with chitosan and Salicylic acid solution and stored in room temperature. Results showed that two preservatives could delay deterioration of the fruit quality and 2.0% chitosan solution had the best effect.

关 键 词：壳聚糖 水杨酸 猕猴桃 品质 

分 类 号：S663.4[农业科学—果树学]