3种保鲜剂对常温贮藏早酥梨保鲜效果的影响  

Effects of Three Kinds of Preservatives on Fresh Preservation Effect of Asian Pear(cv.Zaosu) at Ambient Temperature Storage

作　　者：李玉梅[1] 李梅[1] 王学喜[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《甘肃农业科技》2009年第8期16-18,共3页Gansu Agricultural Science and Technology

基　　金：国家科技支撑计划项目"生鲜农产品现代物流保鲜技术研究"(2006BAD30B01);国家科技支撑计划重点课题"新型保鲜剂研发应用技术"(2006BAD22B02)部分内容

摘　　要：研究了常温条件下普通果蜡、纳米保鲜果蜡和早酥梨生理活性调节剂对早酥梨的贮藏保鲜效果,结果表明,3种保鲜剂对常温贮藏早酥梨起到了很好的保鲜作用,经过纳米保鲜果蜡处理的果实,常温贮藏45 d后,果实外观和品质均优于其它处理和对照。The fresh preservation effects of three kinds of preservatives which fruit wax, nano-fruit wax and physiological regulator activity of asian pear during normal temperature storage of asian pear were studied. The results showed that three kinds of preservatives treatment were favorable to fresh preservation of asian pear. The nano-fruit wax treatmented fruits which the appearance and quality of fruits were superior to other treatment and control at ambient temperature storage 45d.

关 键 词：早酥梨 常温贮藏 纳米保鲜果蜡 

分 类 号：S661.2[农业科学—果树学] TS255.3[农业科学—园艺学]