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水蜜桃软化机理及其保鲜剂研究进展

CHEN Feng,ZENG Fan-kun,CHEN Li-de,WANG Jin-mei,CHENG Ding-jun

Science and Technology of Food Industry（2009）

Cited 23|Views51
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Abstract
水蜜桃在高温季节成熟,很容易软化腐烂,失去经济价值.因此,简要介绍影响水蜜桃软化的因素,并介绍了水蜜桃常用的化学保鲜剂(SA、CaCl2、1-MCP、PVP、CTS、ClO2等)以及对保鲜效果进行综述.
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