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真空渗入4%和6%氯化钙的辽伏苹果在处理后的12天中,果肉硬度均明显地高于对照和渗入滴水的果实。果肉硬度的变化与使用氯化钙溶液的浓度呈正相关。氯化钙处理后,果肉组织的钾离子外渗受到抑制。
In the 12 days after the treatment, the hardness of flesh was significantly higher than that of control and infiltration dripped fruits. Changes in the hardness of flesh and calcium chloride solution concentration was positively correlated. After calcium chloride treatment, pulp tissue potassium ion extravasation was inhibited.