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- W2389619497 abstract "The test uses OHAA(abbreviation of oxyethyene higher aliphatic alcohol) as the fresh-keeping material.It discusses the influence of different conditions on the preservation of apricot [after being suffocated for 12 h with 1.0 mg/L 1-MCP(abbreviation of 1-Methyl-Cyclopropene)] under such conditions of temperature(0±1) ℃,relative humidity(80%~90%) and the experimental concentration of OHAA(0.5%,1.0%,1.5%)for about 42 days' test of storage.The experimental results show: The effect of the 1.0% OHAA coating is the most distinguished.The decay rate of the fruit is the lowest,which is 10%.The capacity of fruit storage is better and its hardness is 8.67 N/cm2.The loss of nutrition is extremely low,in which the content of Vitamin C is 7.8 mg/g,the content of soluble solid is 13.83% and the content of titrating acids is 0.83%.In comparison,the decay rate of the fruit in the selected control group has reached 50%,in which the loss of the nutrition is extremely serious,the content of Vitamin C is only 5.5 mg/g and the content of titrating acid is 0.62%.Such experimental results indicate that using 1.0% OHAA in coating preservation can obviously stave the caducity of apricot and can effectively last its storage period." @default.
- W2389619497 created "2016-06-24" @default.
- W2389619497 creator A5040400935 @default.
- W2389619497 date "2011-01-01" @default.
- W2389619497 modified "2023-09-24" @default.
- W2389619497 title "Applied study of preservation and fresh-keeping effects of apricot processed by OHAA preservative coating" @default.
- W2389619497 hasPublicationYear "2011" @default.
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