温度、气体成分、保鲜剂处理对雪桃硬度、可溶性固形物含量及硬度的影响  

The Effect of Temperature,Fresh-keeping Agent and PackDuring Storage on Snow Peach

作　　者：王颉[1,2] 师洪联[1,2] 杜国强 王国青[3] 

机构地区：[1]河北农业大学食品科学系 [2]河北农业大学园艺系 [3]河北省顺平县林业局

出　　处：《河北农业大学学报》1999年第1期81-84,共4页Journal of Hebei Agricultural University

基　　金：河北省农业开发办资助

摘　　要：试验结果表明，采用５→０°Ｃ逐渐降温处理，硅窗保鲜袋包装，控制５％的氧气体积和３％的二氧化碳体积，可将雪桃果实贮藏５０ｄ，果肉的褐变受到明显的抑制。It studied the factors that affected fruit quality during storage on Snow Peach The result showed that the best condition for Snow Peach storage was to lower the temperature from 5 to 0 gradually, packing fruit into fresh-keeping bag and control concentration of oxygen at 5 percent and carbon dioxide at 3 percent That could make the fruit to keep its original color for 50 days And it also could prevent the flesh of fruit from becoming brown

关 键 词：雪桃 温度 气体成分 防腐剂 保鲜剂 贮藏 

分 类 号：S662.109.3[农业科学—果树学]