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Effect Analysis of Different Preservation on Storage of Lijiang Snow Peach (Prunus persica L.)(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年15期
Page:
141-144
Research Field:
Publishing date:

Info

Title:
Effect Analysis of Different Preservation on Storage of Lijiang Snow Peach (Prunus persica L.)
Author(s):
WANG Shi-hua
Department of Life Sciences,Lijiang Teachers College,Lijiang,Yunnan 674100
Keywords:
Lijiang snow peach (Prunus persica L.); ascorbic acid; citric acid; CaCl2; sotrage
PACS:
S 662.1
DOI:
-
Abstract:
Taking Lijiang snow peach as material,the effects of different concentrations of ascorbic acid,citric acid,and CaCl2 on the fruit firmness,soluble solids,titratable acid,browning index and decay index were studied at low temperature.The results showed that the indexes had significant differences between treatments and untreated,and those differences were changing with storage time.Compared with control,most treatments dropped the firmness slowly,soluble solids content and titratable acid content were suppressed,and the browning degree and decaying degree were significantly decreased.The results suggested that the preservative of suitable concentration could inhibit browning of Lijiang snow peach.

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Last Update: 2014-08-13