摘要
以丽江雪桃为试验材料,采用正交实验设计L_9（3~3）方法,研究氯化钙、柠檬酸、抗坏血酸复合保鲜剂对贮藏在低温条件下丽江雪桃防褐保鲜效果的影响。结果表明：雪桃果实的褐变指数和腐烂指数在不同复合保鲜剂间具有非常明显的差异,最优组合为处理9,即5g/L氯化钙、3g/L柠檬酸和1g/L抗坏血酸组成的复合保鲜剂对雪桃贮藏期间的腐烂和褐变具有最为明显的抑制作用,贮藏21d时其腐烂指数和褐变指数分别为0.00和0.05,贮藏35d时其腐烂指数和褐变指数分别为0.15和0.50;氯化钙能明显抑制雪桃的腐烂,柠檬酸和抗坏血酸能明显抑制雪桃的褐变,复合保鲜剂能同时起到抑制雪桃褐变和腐烂的效果。
Lijiang snow peach was used as test malerial,orthogonal design of L9（33）was used to optimize the freshkeeping and inhibit browning by treating with compound preservative of Lijiang snow peach that storaged at low temperature in this study.The effect of 9compound preservatives of ascorbic acid,citric acid,and calcium chloride on the Lijiang snow peach were carried out.The results showed that browning index and rot index had significant differences among compound preservatives.The ninth compound preservative of 5g/L calcium chloride,3g/L citric acid and 1g/L ascorbic acid was significantly better than other treatments on both browning index and rot index.The rot index and browning index of snow peach were 0.00 and 0.05 at storage 21 days,were 0.15 and 0.50 at storage 35 days,respectively.Calcium chloride could significantly inhibit the decay of snow peach,citric acid and ascorbic acid could significantly inhibit the browning of snow peach.However,compound preservative could significantly inhibit both the decay and the browning of snow peach.
出处
《北方园艺》
CAS
北大核心
2016年第3期125-129,共5页
Northern Horticulture
基金
云南省应用基础研究计划资助项目(2013FD061)
关键词
丽江雪桃
复合保鲜剂
正交设计
褐变指数
腐烂指数
Lijiang snow peach
compound preservative
orthogonal design
browning index
rot index
