1-MCP微胶囊剂对猕猴桃保鲜效果的影响 |
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引用本文: | 马冲. 1-MCP微胶囊剂对猕猴桃保鲜效果的影响[J]. 勤云标准版测试, 2009, 29(17) |
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作者姓名: | 马冲 |
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作者单位: | 泰安市农科院 |
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摘 要: | 本文通过对不同剂量1-MCP微胶囊剂在猕猴桃冷藏过程中的果肉硬度、失重率以及可溶性固形物含量的变化的研究表明:1-MCP微胶囊剂对猕猴桃的硬度下降、失重率的降低具有明显的延缓作用,对可溶性固形物含量的降低也有一定的抑制作用。
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关 键 词: | 1-MCP |
The Maintaining Freshness Effects of 1-MCP on Actinidia |
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Abstract: | This article researched the effects of 1-MCP(1-methyclopropence) treatment after harvesting on flesh firmness, weightlessnesss and total soluble solids of actindia. The result indicated that 1-MCP could delay the decrease in the flesh firmnesss, weightlessnesss and total soluble solids of actindia. |
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