摘要
对富士苹果用2%、4%、6%的氨基酸钙溶液进行浸泡处理,室温储存,对苹果苦痘病发生率、果实品质变化及乙烯释放量等指标进行测定。结果发现,在贮藏期间用氨基酸钙溶液浸泡处理后,苦痘病发病率降低,果实硬度和可溶性固形物含量增加,果实乙烯释放量降低,苹果耐贮性提高。其中以4%浓度的氨基酸钙溶液最为适宜。
Apple bitter pit incidence and changes in apple quality and ethylene production were measured with sodled by2%, 4%, 6% calcium amino acid and stored at room temperature. The result showed that the incidence of bitter pit andethylene production were reduced while fruit firmne and soluble solids content was improved. The 4% calcium amino acidis the most appropriate.
出处
《中国果菜》
2016年第9期1-4,共4页
China Fruit & Vegetable
关键词
富士苹果
氨基酸钙
苦痘病
果实品质
Fuji apple
calcium amino acid
bitter pit
apple quality
