水杨酸处理对贮藏软枣猕猴桃果实品质性状影响的研究  

Study on the effect of salicylic acid on physiological indicators of Actinidia arguta planch

作　　者：蔡慧[1] 王铭[1] 李亚东[1] 胡文忠[2] 姜爱丽[2] 

机构地区：[1]吉林农业大学园艺学院,吉林长春130118 [2]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2012年第2期376-379,共4页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(201103037)

摘　　要：以软枣猕猴桃"丰绿"为实验材料,研究了不同浓度水杨酸处理对果实贮藏期间品质的影响。结果表明:水杨酸可有效保持果实原有的颜色和硬度,延缓可滴定酸和维生素C的流失,说明水杨酸能有效的延缓软枣猕猴桃的衰老进程。The Actinidia arguta variety ＂Fenglv＂ was used to study the effects of different salicylic acid treatment on the quality during storage.The results showed that the salicylic acid could be effective to maintain the color and hardness of the fruits, delayed the lose of titratable acid and vitamin C, so that could effectively delayed the senescence process.

关 键 词：水杨酸(SA) 软枣猕猴桃 贮藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]