浸钙处理对黄桃后熟软化的影响  

Effect of calcium treatment on ripening and softening of peach

作　　者：陈留勇[1] 孔秋莲[2] 孟宪军[1] 贺继东[2] 宋义忠[1] 章丽丽[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]上海农业科学院农产品加工保鲜中心,上海201106

出　　处：《食品科技》2003年第7期22-24,共3页Food Science and Technology

摘　　要：研究了在不同贮藏温度下,浸钙处理对黄桃后熟软化的影响,实验结果表明:浸钙处理可以明显地延缓黄桃果实后熟,保持较高硬度,防止软化。Harvested Jinxiu peach were immersed in 2% CaCl2 solution for 10 minutes, then stored under room temperature 22~28℃ and low temperature(0±1)℃,respectively. Some of the physiological parameters of fruits related to result of keep-freshen were examined. The result showed that the fruits of treatment with CaCl2 could keep-freshen, decrease rotten, and prolong their shelf life.

关 键 词：黄桃 浸钙处理 后熟 软化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]