doi:10.3969/j.issn.1004-3268.2007.05.030

Journal of Henan Agricultural Sciences ›› 2007, Vol. 36 ›› Issue (5): 98-101.DOI: 10.3969/j.issn.1004-3268.2007.05.030

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Published:2007-05-15 Online:2007-05-15

一氧化氮处理砀山酥梨的保鲜效果

马海燕;任小林;周会玲

西北农林科技大学园艺学院,陕西杨凌712100

Abstract

摘要： 用不同浓度的NO（5,10,20μL/L）处理砀山酥梨,结果表明：10,20μL/L NO处理很好地保持了砀山酥梨的硬度、可溶性固形物含量以及可滴定酸的含量,推迟了呼吸高峰出现的时间,降低了呼吸和乙烯释放的最高值,并且降低了砀山酥梨的腐烂率,表现出明显的保鲜效果,尤其以20μL/L的NO处理效果最好,而5μL/L NO处理对砀山酥梨保鲜效果不明显。

关键词: 一氧化氮, 砀山酥梨, 保鲜效果

CLC Number:

S651

马海燕;任小林;周会玲. 一氧化氮处理砀山酥梨的保鲜效果[J]. 河南农业科学, 2007, 36(5): 98-101.

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一氧化氮处理砀山酥梨的保鲜效果

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