Research of the effect of four kinds of fresh- keeping treatments on the storage quality and physiological of Long An Pomelo
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摘要: 研究四种保鲜方法对地理标志农产品龙安柚贮藏品质及生理变化的影响。选用适宜浓度的壳聚糖、乳酸钙、丁香精油和肉桂精油对龙安柚进行保鲜处理,并置于阴凉通风、常温(25±1)℃的条件下贮藏,定期测定贮藏过程中的品质和生理指标。结果表明:与对照组相比,四种处理方法均不同程度减缓了龙安柚的贮藏品质的下降,且有效控制了生理变化速度。其中1.5%壳聚糖对保持龙安柚的贮藏品质和控制生理变化效果最好,较其他处理组具有显著性差异(p<0.05),1.5%乳酸钙可有效抑制贮藏期间的软化衰老。0.04%丁香精油和0.04%肉桂精油虽然有一定的保鲜作用,但效果不及乳酸钙和壳聚糖的好。Abstract: Research of the changes of storage quality and physiological of Long An pomelo based on four kinds of fresh methods were investigated. Suitable concentrations of chitosan, calcium lactate, clove and cinnamon essential oil were chosen to store Long An Pomelo, and the Pomelo was put in the ventilated environment, at room temperature ( 25 ± 1) ℃, and then the storage quality and physiological indexes were investigated.Results showed that: compared with control group, four treatment methods significantly slowed the decline of Long An Pomelo's quality at different level, and effectively control the speed of physiological change.1.5% chitosan showed the best effect to control the storage quality of Long An Pomelo ( p < 0.05) .And 1.5% calcium lactate can effectively inhibit soften and aging during storage.As for 0.04% clove essential oil and 0.04% cinnamon essential oils, there was only a bit storage effect, but the effect was less than that in the lactic acid calcium and chitosan.
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Keywords:
- Long An Pomelo /
- chitosan /
- calcium lactate /
- essential oil /
- storage quality /
- physiology
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