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Effects of Two Different Preservatives on the Preservation of Strawberries(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年23期
Page:
149-152
Research Field:
Publishing date:

Info

Title:
Effects of Two Different Preservatives on the Preservation of Strawberries
Author(s):
ZHU Jin-wei12;FENG Jiang-tao1;WANG Hao2;YAN Wei1
1.Soochow Academy,Xi’an Jiaotong University,Soochow,Jiangsu 215123
2.Forty-fourth Institution of the Fourth Academy,China Aerospace Science and Technology Corporation,Xi’an,Shaanxi 710025
Keywords:
strawberrycyclodexdrinpreservation1-methylcyclopropene1-methyl-3-(2-methylcyclopropyl)-1-cyclopropene
PACS:
S 668.4
DOI:
-
Abstract:
Strawberries were used to investigate the preservative effects of 1-methylcyclopropene/α-cyclodexdrin(1-MCP/α-CD) and 1-methyl-3-(2-methylcy-clopropyl)-1-cyclopropene/Cu-β-CD(1-MMCPCP/Cu-β-CD) on postharvest physiological effect and stored fruit quality at low temperature,so as to find the optimal treated concentration of two different preservatives and provide the theoretical basis for the storage of postharvest strawberries.The results showed that 1-MMCPCP/Cu-β-CD treatment had a good effect on keeping hardness of strawberries than that of 1-MCP/α-CD,while 1-MCP/α-CD could retain the contents of titratable acid,soluble sugar and Vitamin C better than that of 1-MMCPCP/Cu-β-CD.In a word,the effect of preservatives on non-climacteric fruit strawberry was not so notable.

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Last Update: 2014-08-30