切割方式与钙处理对沂州木瓜保鲜品质的影响  

Effect of Calcium Treatment and Cutting Mode on Yizhou Chaenomeles Quality

作　　者：郑亚琴[1] 于军香[1] 

机构地区：[1]临沂师范学院城乡经济学院,山东276000

出　　处：《保鲜与加工》2008年第3期25-27,共3页Storage and Process

摘　　要：以沂州木瓜为原料,采用不同浓度氯化钙处理及不同的切割方式对沂州木瓜保鲜品质进行了研究。试验结果表明,纵切的沂州木瓜耐贮性与品质要比横切的效果好;关于CaC12浓度的影响与切割方式密切相关,纵切样品中,以0.4%CaCl2处理效果较好;而横切样品中,以0.6%CaCl2处理效果较好。The effects of different concentration of CaCl2 and cutting mode on yizhou chaenomeles quality were studied. The results showed that vertically cutting was beneficial to keep quality of products, the effect of CaCl2 was closely linked with cutting mode,from the veritically cutting samples, the 0.4 % CaCl2 was better, while 0.6% CaCl2 was better for across cutting products.

关 键 词：沂州木瓜 保鲜 钙处理 切割方式 

分 类 号：S667.9[农业科学—果树学]