春华李贮藏性能初探  

INITIAL SEARCH ON THE PLUM STORAGE TECHNOLOGY

作　　者：刘冠民[1] 金阳海[1] 王雅娟[1] 邓放明 陈惠明[1] 林亲录 

机构地区：[1]湖南农学院食品科技系,长沙410128

出　　处：《湖南农学院学报》1993年第6期574-579,共6页

摘　　要：采用不同包装和药剂处理春华李,分别于常温、低温和低—高—低的变温下贮藏.结果表明,春华李在3℃左右贮藏不会发生冷害,在0℃贮藏采取中期短时高温处理能减轻冷害;塑料薄膜密封能延缓果实后熟和降低损耗;桔腐净浸果促进果实后熟变软,反而有促进腐烂的趋势.Chun Hua plum is dealt with different packages and chemical agents,then it isstored at room temperature,low temperature and intermittent temperature.The results are:The cool injury does not occur if chun Hua plum is stored at 3℃.If it is stored at 0℃,theintermittent temperature of lower—higher—lower patten,the cool injury can be reduced;If itis stored with sealiy plastic package the fruit ripening can be put off and its rot can bereduced;if it is treated with“Jufujins”before its storage,the fruit's ripening and rotting canbe increased.

关 键 词：李 贮藏 温度 

分 类 号：S662.309.3[农业科学—果树学]