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Effect of CF Preservative on Quality Retention of Lycium barbarum Fruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年10期
Page:
169-171
Research Field:
Publishing date:

Info

Title:
Effect of CF Preservative on Quality Retention of Lycium barbarum Fruit
Author(s):
WANG Rui-qing; WEI Wen-wen; XU Xin-ming; JIA Lian-wen; FENG Jian-hua
Jinan Fruit Research Institute，China Supply and Marketing Cooperatives，Ji’nan，Shandong 250014
Keywords:
Lycium barbarum; CF preservative; storage; quality
PACS:
S 793.9
DOI:
-
Abstract:
The effects of CF preservative on quality retention of fresh Lycium barbarum fruit during storage at (2 ±1)°C were investigated.The results showed that CF treatment decreased the decay incidence of the fruit from 46.7% to 20.0%，alleviated sensory soured smell at the end of storage，improved SSC/TA ratio and sensory aroma attributes，accelerated the decrease of soluble solids content and titratable acidity，while had no significant effect on the color，skin，texture and juicy condition.

References:

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Memo

Memo:
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Last Update: 2014-09-09