| 摘要: |
| 用20 g/L草酸浸泡猕猴桃果实5,10和15 min以清洗猕猴桃果锈,然后测定其在(0±0.5) ℃冷藏条件下硬度、呼吸强度及乙烯、可溶性固形物(TSS)、有机酸、Vc和淀粉等含量的变化,研究草酸对猕猴桃果锈的清除作用与果实贮藏品质及相关生理变化的影响。结果表明,用20 g/L草酸浸泡猕猴桃果实15 min,对猕猴桃果实的去锈效果最好,去锈率可达83.3%;与对照相比,各草酸处理猕猴桃果肉硬度下降稍缓,呼吸强度和乙烯释放量明显受到抑制,有机酸和Vc降解速度均受到抑制,但TSS和淀粉含量变化与对照无明显差异。 |
| 关键词: 草酸 猕猴桃 果锈 贮藏品质 |
| DOI： |
| 分类号: |
| 基金项目:国家“十五”科技重大专项课题(2001BA804A28);西安市科技攻关项目(GG06123) |
|
| Effects of oxalic acid on “the fruit rust” washing and storage of kiwifruit |
|
|
| Abstract: |
| 20 g/L of oxalic acid was used to wash the fruit rust of kiwifruit for 5,10 and 15 min,the changes of firmness,respiration,ethylene,TSS,organic acid,VC and starch etc were detected during storage (0±0.5) ℃.The rust washing function of oxalic acid and its influence on storage quality and relative physiological changes were studied.The result showed the fruits treated with 20 g/L of oxalic acid for 15 min had the best results,the rate of fruit rust washing was 83.3%.Compared with control,all the treatments of oxalic acid dropped the firmness slowly,respiration rate and ethylene product rate were suppressed,and the degradation of the organic acid and VC remarkably inhibited.But the content variety of TSS and starch had no obvious difference with control. |
| Key words: oxalic acid kiwifruit fruit rust storage quality |
