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水果即将上市,如何加快或推迟水果成熟,以便取得最佳经济效益,是经营者关心的问题之一,现将水果催熟与缓熟技术介绍如下: 1.催熟法:有些水果虽已基本成熟,但它所含淀粉的糖化过程和所含有机酸和单宁的氧化过程比较慢,吃起来还不太甜,有的还有很大的酸味和涩味。为加速糖化和氧化过程。可采用以下方法:一是将这些水果如桃、梨、李、杏、香
Fruit is about to market, how to speed up or postpone the fruit ripening, in order to obtain the best economic benefits, is one of the operators concerned about the ripening and ripening technology is introduced as follows: 1 ripening law: Although some of the basic fruit Mature, but it contains starch saccharification process and contains organic acids and tannins oxidation process is relatively slow, not too sweet to eat, and some still have a great acidity and astringency. To speed up the saccharification and oxidation process. The following methods can be used: First, these fruits such as peach, pear, plum, apricot, incense