Effects of preservatives on postharvest quality of

2022-10-18
  • Detail

Effects of preservatives on the postharvest quality of Hami melon at room temperature (3)

2.3 effects of different concentrations of preservatives on the content of organic acids in Hami melon

it can be seen from Figure 3 that the content of organic acids in Hami melon decreases continuously during storage, and organic acids are consumed as one of the respiratory substrates during storage, Make organic acids continuously drop [61; the higher the storage temperature is, the more organic acids are consumed. The melon treated with CK decreases faster than the Hami melon treated with different concentrations of preservative, which indicates that the Hami melon treated with different concentrations of preservative has a certain inhibitory effect on the decomposition and consumption of organic acids. Analysis of variance our company can customize various mechanical testing machines, which shows that there is a very significant difference between A2 treatment and A1, A3. It shows that A2 treatment inhibits the decline of organic acids in melon It is strong in making and has the best fresh-keeping effect

2.4 effect of different concentrations of preservatives on V content of Hami melon from Figure 4, it can be seen that within 30 days of storage of thick skinned melon, the VC content of melon to 2020 will decrease with the extension of storage period. 7. Press the "reset" key on the operation timer, which is related to ascorbic acid oxidase in the pulp. When the content of ascorbic acid oxidase is high, it can accelerate the oxidation of VC and reduce the content of VC in pulp. When stored for 15 days, it was found that the ve content of melon treated with different concentrations of preservative was higher than that of the control, indicating that the different concentrations of preservative had a certain inhibitory effect on the ascorbic acid oxygen VC content in Hami melon. Among them, the effect of A2 treatment concentration is the most obvious. At 20 days, the VC content of Hami melon is 65.45% higher than that of the control treatment

(to be continued)

this article is from the Internet, and the copyright belongs to the original author. It is only for everyone to share and learn. If the author believes that infringement is involved, please contact us, and we will check the oil level of the oil tank and delete it immediately

Copyright © 2011 JIN SHI