柿果低温浸藏脱涩保鲜技术研究  

Study on the Technology of Deastringengcy and Fresh-keeping of Persimmon Fruits with Low Temperature and Fresh-keeping Solution

作　　者：刘法英 张永 高同雨 伏芳 田军 

机构地区：[1]北京市门头沟区科技开发实验基地,102308

出　　处：《北方园艺》2007年第7期208-210,共3页Northern Horticulture

基　　金：北京市门头沟区财政资助项目(京门财588)

摘　　要：以盖柿和高桩柿为试材,采用脆宝灵保鲜液低温浸藏法,研究了品种、采收期和脆宝灵保鲜液对柿子贮藏品质的影响。结果表明:柿子品种、采收期和脆宝灵保鲜液对柿子贮藏品质均有明显影响,各处理以9月29日采摘的盖柿用脆宝灵Ⅱ号50倍液贮藏效果最好。The low temperature and cuibaoling fresh-keeping solution were used in this test. The qualities of persimmon fruits with different variety, different harvest-time and different cuibaoling fresh-keeping solution were compared. The results showed that varieties, harvest-time and cuibaoling fresh-keeping solution could affect the storage qualities of per- simrnon fruits,and the storage qualities of ＂gai＂ persimmon picked on 29th September treating by fifty times cuibaoling fresh-keeping solution was the best.

关 键 词：柿 脱涩 保鲜液 贮藏品质 

分 类 号：S665.209.3[农业科学—果树学]