Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat
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作者:
Bai Weidong
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Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
South China Agr univ, Coll Food Sci, Guangzhou, Guangdong, Peoples R ChinaZhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
Bai Weidong
[1
,2
]
Zhao Wenhong
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机构:
Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R ChinaZhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
Zhao Wenhong
[1
]
Lu Zhoumin
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机构:
Northwest A&F Univ, Coll Forestry, Yangling, Shanxi, Peoples R ChinaZhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
Lu Zhoumin
[3
]
Cao Xuedan
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机构:
Northwest A&F Univ, Coll Forestry, Yangling, Shanxi, Peoples R ChinaZhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
Cao Xuedan
[3
]
Zhang Zhongliang
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机构:
Northwest A&F Univ, Coll Forestry, Yangling, Shanxi, Peoples R ChinaZhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
Zhang Zhongliang
[3
]
机构:
[1] Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou, Guangdong, Peoples R China
[2] South China Agr univ, Coll Food Sci, Guangzhou, Guangdong, Peoples R China
[3] Northwest A&F Univ, Coll Forestry, Yangling, Shanxi, Peoples R China
来源:
MECHANICAL ENGINEERING AND MATERIALS SCIENCE
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2012年
/
108卷
In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 mu mol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3 +/- 0.5 degrees C, relative humidity of 65 similar to 80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 mu mol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.