论文部分内容阅读
采取直接喷果的方式,观测和比较了两种食品源保鲜剂生姜浸提液和花椒浸提液对白花水蜜桃(Prunus persica)采后保鲜品质的影响,果实处理后装入保鲜袋置于常温条件下(28~30℃),24 h后测量其生理指标。结果表明:花椒浸提液保鲜效果最优,生姜浸提液保鲜效果次之,均好于对照组。而且,这两种方法简便可行,相对安全,因此,对凤凰水蜜桃而言,两种农艺方法均为有效且无污染的生物保鲜剂,特别是花椒浸提液,适宜推广应用。
The effects of two kinds of food preservatives, ginger extract and pricklyash extract, on the fresh-keeping quality of Prunus persica were observed and compared. The fruits were placed in a fresh-keeping bag after treatment Under normal temperature (28 ~ 30 ℃), the physiological indexes were measured after 24 h. The results showed that: pepper extract the best preservation effect, fresh ginger extract effect second, are better than the control group. Moreover, these two methods are simple and feasible, relatively safe, therefore, Phoenix Phoenix, both agronomic methods are effective and non-polluting biological preservatives, especially pepper extract, suitable for promotion.