CAJ | 학술논문

为了解复合保鲜剂对火龙果常温贮藏的效果，研究了1-MCP、CaCl2、壳聚糖对火龙果常温贮藏期品质的影响，结果表明：常温条件下火龙果的货架期为8 d左右，不同复合保鲜试验处理贮藏的整体效果优于对照，以1．0μg/L 1-MCP＋2％CaCl2＋2％壳聚糖的复合保鲜剂处理效果最佳。
위료해복합보선제대화룡과상온저장적효과，연구료1-MCP、CaCl2、각취당대화룡과상온저장기품질적영향，결과표명：상온조건하화룡과적화가기위8 d좌우，불동복합보선시험처리저장적정체효과우우대조，이1．0μg/L 1-MCP＋2％CaCl2＋2％각취당적복합보선제처리효과최가。
In order to understand the effect of compound preservative on pitaya stored at ambient temperature , the author stud-ied the effects of 1-MCP, CaCl2 and chitosan on the storage quality of pitaya at normal temperature .The results showed that:under the condition of normal temperature , the shelf life of pitaya was about 8 days, different composite fresh -keeping treatments obtained better integral storage effect than the control , and the treatment with the compound preservatives 1.0μg/L 1-MCP+2%CaCl2 +2%chitosan had the best storage effect .