乙醇对中国樱桃贮藏效应的初探  

Effects of Ethanol on Storage Qualities of Chinese Cherry(Prunus pseudocerasus L.)

作　　者：刘尊英[1] 曾名勇[1] 董士远[1] 

机构地区：[1]中国海洋大学食品工程系,山东青岛266003

出　　处：《北方果树》2005年第2期12-13,共2页Northern Fruits

摘　　要：乙醇蒸汽对中国樱桃贮藏品质影响的研究结果表明,2mL/kg和6mL/kg的乙醇可明显延缓樱桃果实可滴定酸、可溶性糖、Vc和可溶性蛋白含量的下降及腐烂率的上升。0±0.5℃下贮藏12d,其腐烂率分别比对照低25.5%和51.0%,良好地保持了樱桃果实的采后品质。The effects of ethanol vapors on the storage qualities of Chinese cherry was studied.The results showed that the reducing of the titritable acid level,as well as sugar,Vc and protein content in cherry fruits were significantly inhibited by ethanol treatment.The increase of decay rate was also inhibited by the same treatment.The decay rate of cherry fruits treated by 2 mL.kg-1 or 6 ml.kg-1 ethanol was 25.5% or 51.0% lower than at the control treatment after 12 days storage at 0±0.5 ℃.

关 键 词：中国樱桃 贮藏效应 腐烂率 桃果实 可滴定酸 贮藏品质 可溶性糖 乙醇 采后品质 对照 

分 类 号：S662.5[农业科学—果树学] S664.2[农业科学—园艺学]