论文部分内容阅读
据《北方园艺》2016年第8期《不同浓度二氧化氯对无花果流通过程中贮藏品质的影响》(作者张冬梅等)报道:为改进和完善无花果采后贮藏保鲜技术,以“布兰瑞克”无花果为试材,采用二氧化氯处理方法,于浓度为20、40、80 mg/L的ClO_2溶液中处理,模拟低温运输状态并于自然温度状态下模拟果实货架期后,测定果实硬度、腐烂率、失重率、维生素C含量、可溶性固形物含量及可滴定酸含量等指标。结果表明:通过不同浓度的二氧化氯处理,无花果的硬度、失重率、可滴定酸含量和可溶性固形物含
According to “Northern Horticulture” 2016 the eighth period “different concentrations of chlorine dioxide on the quality of the flowering fig in the process of storage” (by Zhang Dongmei et al.): In order to improve and perfect the fig fresh post-harvest storage technology, G "figs were taken as test materials and treated with chlorine dioxide at a concentration of 20, 40 and 80 mg / L in ClO 2 solution to simulate the low temperature transport state and simulate the fruit shelf life at the natural temperature. Hardness, decay rate, weight loss rate, vitamin C content, soluble solids content and titratable acid content and other indicators. The results showed that the hardness, weight loss rate, titratable acid content and soluble solids content of figs treated with different concentrations of chlorine dioxide