柠檬酸处理对鸭梨果实贮藏特性的影响  

Effect of citric acid treatment on the quality of Ya pear fruit during storage

作　　者：曹建康[1] 姜微波[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2005年第10期84-87,共4页Food Science and Technology

基　　金：国家"863"计划课题项目(2002AA2450281)。

摘　　要：测定2%柠檬酸(CA)处理对套袋鸭梨贮藏品质等贮藏性的影响。结果表明,CA处理有效地延缓了贮藏中果实硬度、可溶性固形物、可滴定酸和Vc含量的下降,有效地控制了果实表皮褐变、果柄失水干枯变黑和腐烂的发生。Effects of 2% citric acid（CA） treatment on the quality of bagged Ya pear fruit during storage were determined in this paper. Results indicated that CA treatment could effectively delay the decrease of firmness, soluble solids content, titrtable acidity and Vc content in fruit during the storage. And the CA treatment also effectively inhibited the occurrence of fruit superficial brown, black and withered stem and decay.

关 键 词：柠檬酸 鸭梨 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]