金柚肉果贮藏病害及保鲜技术的研究  

Studies on The Flesh Storage Diseases of Citrus Grandis and The Technique of Fresh Keeping of The Fruit

作　　者：陈仪本[1] 谢小保[1] 欧阳友生[1] 黄小茉[1] 陈娇娣[1] 彭红[1] 李剑英[1] 叶松广[1] 

机构地区：[1]广东省微生物研究所,广州510070

出　　处：《食品科学》2001年第12期72-74,共3页Food Science

基　　金：广东省科技创新项目工程项目(99B05902X)

摘　　要：初步研究了去皮梅州金柚肉果贮藏期间出现的微生物病原病害,并筛选出防腐保鲜的组合配方Ⅱ,该组合配方能明显抑制霉菌生长,显著提高金柚肉果贮藏病害的总体防治效果,增加维生素C含量,提高金柚果实的品质。The flesh storage diseases of Mezhou shaddock (CITRUS GRANDIS)in low temperature condition was preliminarily studied,a good fresh-keeping formula was screened.The results showed that the formula treatment could effectively inhibit the growing of fungi,prolong the flesh storage life,promote the quality of the fruit and increase the Vc concentration

关 键 词：金柚肉果 贮藏病害 防腐保鲜技术 配方 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]