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据《北方园艺》2013年第23期《两种新型保鲜剂对草莓的保鲜作用研究》(作者朱金薇等)报道,以草莓为试材,研究了新型果蔬保鲜剂1-甲基环丙烯(1-MCP)和1-甲基-3-(2-甲基环丙基)-1-环丙烯(1-MMCPCP)结合低温贮藏对草莓果实的保鲜效果。结果表明,1-MMCPCP/Cu-β-环糊精(1-MMCPCP/Cu-β-CD)处理较好地保持了草莓果实硬度,而1-MCP/α-CD处理对可滴定酸含量、可溶性糖含量和维生素C含量的保持效果
According to the “North Horticulture” 2013 twenty-third period “two kinds of fresh preservative effect on the preservation of strawberry” (author Zhu Jinwei, etc.) reported that the strawberry as the test material, the new fruit and vegetable preservative 1-methylcyclopropene -MCP) and 1-methyl-3- (2-methylcyclopropyl) -1-cyclopropene (1-MMCPCP) combined with low temperature storage on strawberry fruit preservation. The results showed that 1-MCP / Cu-β-cyclodextrin (1-MMCPCP / Cu-β-CD) To maintain the effect of soluble sugar content and vitamin C content