[1]王瑞庆,魏雯雯,徐新明,等.CF保鲜剂对鲜食枸杞贮藏品质的影响[J].北方园艺,2012,36(10):169-171.
　WANG Rui-qing,WEI Wen-wen,XU Xin-ming,et al.Effect of CF Preservative on Quality Retention of Lycium barbarum Fruit[J].Northern Horticulture,2012,36(10):169-171.
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CF保鲜剂对鲜食枸杞贮藏品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第36卷 期数: 2012年10期 页码: 169-171 栏目: 出版日期: 2012-10-16
Title:
Effect of CF Preservative on Quality Retention of Lycium barbarum Fruit
文章编号:
1001-0009(2012)10-0169-03
作者:
王瑞庆; 魏雯雯; 徐新明; 贾连文; 冯建华
中华全国供销合作总社济南果品研究院，山东 济南 250014
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
关键词:
枸杞; CF保鲜剂; 贮藏; 品质
Keywords:
Lycium barbarum; CF preservative; storage; quality
分类号:
S 793.9
文献标志码:
A
摘要:
以青海新鲜枸杞为试材，研究了CF保鲜剂对枸杞鲜果（2±1）℃下贮藏效果的影响。结果表明：CF处理可将枸杞果实腐烂率由46.7%降低至20.0%，并可减轻枸杞果实贮藏末期感官酸腐味，提高固/酸比和香气等感官品质，但加快了可溶性固形物含量和可滴定酸含量的下降，对颜色、果皮状况、液汁含量和质地影响不明显。
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.

参考文献/References:

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[3]葛玉萍,曹有龙,许兴,等.不同厚度保鲜膜对枸杞果实品质的影响[J].安徽农业科学,2008,36(20):8805-8806. [4]葛玉萍,曹有龙,许兴,等.枸杞鲜果采后品质变化初探[J].北方园艺,2008(5):227-229.
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备注/Memo

第一作者简介：王瑞庆（1978-），男，山东汶上人，博士，助理研究员，研究方向为果蔬采后生理。E-mail：w_ruiqing@163.com。
责任作者：冯建华（1960-），女，山东昌邑人，本科，研究员，现主要从事果蔬冷链物流贮藏保鲜等研究工作。
基金项目：农业科技成果转化资金资助项目（2011GB24420002）。
收稿日期：2012-02-27

更新日期/Last Update: 2014-09-09