摘要
用魔芋甘露聚糖-钙等作为温州蜜桔保鲜剂,经100天贮藏后,烂果率、轻耗率均低于常用的多菌灵处理组和对照组;总糖、固酸比、糖酸比则高于多菌灵处理组和对照组。贮藏过程中,柑桔果皮叶绿素分解明显缓慢,说明有关水解酶活性被抑制,甘露聚糖-钙保鲜剂对果实有良好的保鲜效应。
Konjak mannan and calcium were used as a preservative of Satsuma mandarin.The fruits treated with the preservative and stored at room temperature after 100 days showed less decay weight loss,higher total sugar and soluble solid than those treated with fungicide and control. Chlorophyll in the peel of the fruits treated with the preservative was decomposed slowlier than those treated with fungicide and control.Results suggested that some hydrolases were inhibited and the preservative exhibited good freshkeeping effects in Satsuma mendarin store.
出处
《上海交通大学学报（农业科学版）》
1991年第4期268-271,共4页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
上海市青年科学基金
关键词
魔芋甘露聚糖
钙处理
柑桔保鲜
Koniak mannan
Calcium treatment
Satsuma mandarin freshkeeping
