LI De-yan.Effect of Temperature on Stored Quality of Punus salicina ‘Bingcui’[J].Northern Horticulture,2014,38(06):135-137.
温度对“冰脆李”贮藏品质的影响
- Title:
- Effect of Temperature on Stored Quality of Punus salicina ‘Bingcui’
- 文章编号:
- 1001-0009(2014)06-0135-03
- Keywords:
- Punus salicina; storage; quality; temperature
- 分类号:
- S 662.3
- 文献标志码:
- A
- 摘要:
- 以“冰脆李”为试材，研究了1、5℃以及室温贮藏对“冰脆李”品质的影响。结果表明：冷藏过程中果实硬度、有机酸及维生素C含量均逐渐下降，而可溶性糖含量也上升缓慢，贮藏期延长，且1℃冷藏保鲜优于5℃。
- Abstract:
- Taking Punus salicina ‘Bingcui’ as material,the effect of temperature on stored quality of Punus salicina ‘Bingcui’ was studied.The results showed that the cooling storage could put off the decline of the firmness,titratable acid content and vitamin C content in the fruit of Punus salicina,and the rise of soluble sugar content and prolong the time of storage.There was better effective in the fruit preservation 1℃ compared to 5℃.
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备注/Memo
作者简介：李德燕（1978-），女，贵州福泉人，博士研究生，讲师，现主要从事果树生理及生物技术等研究工作。E-mail：lideyan1234@163.com.