植物源物质对枸杞鲜果保鲜活性的作用  

Effect of Plant-derived Substances on Preservation of Fresh Fruits

作　　者：张占权[1] 马金平[1] 王孝[1] 王佳[1] 陈彦珍[1] 赵亮亮 ZHANG Zhanquan　;MA Jinping　;WANG Xiao　;WANG Jia　;CHEN Yanzhen　;ZHAO Liangliang(Ningxia Academy of Agriculture and Forestry Sciences,Yinchuan,750011)

机构地区：[1]宁夏农林科学院枸杞研究所,银川750011

出　　处：《林业勘查设计》2018年第1期95-97,共3页Forest Investigation Design

摘　　要：枸杞鲜果色泽艳丽、口感鲜美,深受到人们喜爱,但其保质时间较短,应探究其鲜果活性保持方式。利用植物源物质可以延长枸杞鲜果保鲜期,对保证鲜果品质和市场营销具有重要意义。现就植物源物质对枸杞鲜果保鲜活性的作用进行分析,以供参考。The fresh fruit has a beautiful color and delicious taste,and it is deeply loved by people.However,the shelf life of the fruit is short,and the way of keeping the fresh fruit activity should be explored.The use of plant-derived substances can prolong the fresh-keeping period of loquat fruit,which is of great significance for ensuring the quality of fresh fruit and marketing.The analysis of the effect of plant-derived materials on the fresh-keeping activity of alfalfa fresh fruit is provided for reference.

关 键 词：枸杞 荷叶 柠檬油 保鲜活性 植物源保鲜剂 

分 类 号：S567.19[农业科学—中草药栽培]