Study on the Prevention Effects of Cucumber Filmed by Salicylic Acid
In order to study the prevention effects of cucumber filmed by salicylic acid, the cucumber was soaked by salicylic acid with the concentration of 0. lg/L, 0. 2g/L, 0. 3g/L for 20 rain, freely dried and stored at room temperature. Results showed that filmed by sali- cylic acid solution, the weight loss rate of cucumber would decrease effectively, the decay of cucumber would be prevented and firmness was kept. It also could delay the rate of decline of soluble solids content and VC content and extand the shelf life of cucumbers. Compared with other treatments, it had better effects on cucumber prevention under salicylic acid with the concentration of 0. 2g/L.
国家科技期刊平台
NSTL
万方数据
维普
