作　　者： ; ;

机构地区： 仲恺农业技术学院农业与园林学院园艺园林系

出　　处： 《西南农业大学学报（自然科学版）》 1999年第4期307-310,共4页

摘　　要： 分别用０．２％，０．５％，１．０％ＣａＣｌ２与７．５ｍｇ／Ｌ的ＮＡＡ混合，对杨梅果实进行处理，并用聚乙烯薄膜包装，置于４℃～８℃下贮藏。结果表明，各处理都能提高果实硬度，降低果实膜的透性，抑制其呼吸作用，提高果实的耐藏力，并改善果实的品质、风味。其中，以０．５％ＣａＣｌ２＋７．５ｍｇ／ＬＮＡＡ液处理效果最好，贮后２０ｄ，腐烂指数比对照降低５３．２４％。 Red bayberry were sprayed with CaCl 2 soulution of 0.2%,0.5% and 1.0% and with 7.5 mg/L postharvest and then they were stored at 4℃～8 in polythene bags. It was found that CaCl 2 and NAA treatmens increased the Tstorage life of fruit frimess and quality of berries, and that decreaed the membrane permeability and inhibited respiratory intenstity of berries. The effect of treatment with 0.5% CaCl 2 and 7.5 ml/L NAA was the best and its fruit rotten index decreased 53.24% after stored 20 d.

关 键 词： 杨梅 钙 萘乙酸 耐藏性

领　　域： [农业科学] [农业科学]