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测定了青梅采后室温贮藏下生理和品质的变化 ,研究了采后处理对梅果室温和冷藏后转入常温的贮藏效果。结果表明 ,采后果肉急速软化 ,可滴定酸迅速下降。各处理对青梅果实的保鲜效果以乙烯吸收剂处理效果最好 ,其次是GA3处理。CaCl2 处理浓度以 2 %为宜 ,热空气处理的时间不能超过 2d
The physiological and quality changes of plum plum after storage at room temperature were measured. The storage effect of plum plum at normal temperature after room temperature and cold storage was studied. The results showed that the postharvest pulp softened rapidly and titratable acid decreased rapidly. The fresh-keeping effect of green plum fruit treated with ethylene absorbent was the best, followed by GA3 treatment. CaCl2 treatment concentration of 2% is appropriate, hot air treatment time can not exceed 2d