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首页> 外文会议>International Conference on Advances in Materials, Mechatronics and Civil Engineering >Effect of Ascorbic Acid Treatment on Fruit Quality of Kiwifruit during Storage
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Effect of Ascorbic Acid Treatment on Fruit Quality of Kiwifruit during Storage

机译：抗坏血酸处理对储存过程中猕猴桃果实品质的影响

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The fruit of kiwi is rich in nutrients and is deeply loved by people. However, the storage period is not long, and the shelf period is short and easy to be soft. In this experiment, the effects of ascorbic acid on the post-harvest storage of kiwifruit were studied by measuring the quality of the fruit with a solution of 100 mmol·L~(-1) ascorbic acid based on the fruit of 'Jinshi No. 1'. The results showed that ascorbic acid treatment reduced fruit quality in 7-14 days compared with control (CK). Total flavonoids, and total flavanols showed a smaller decrease, and the antioxidant capacity showed an upward trend or a smaller decrease. Therefore, it is considered that anti-cyclic acid treatment can improve fruit quality and antioxidant properties, and it is an alternative method for storage and preservation of kiwifruit after harvest.
机译：猕猴桃的果实富含营养，深受人们的喜爱。但是，存储期不长，搁板周期短且易于柔软。在该实验中，通过基于“金石网”果实的果实，通过测量果实的质量来研究抗坏血酸对猕猴桃后收获储存后收获储存的影响1'。结果表明，与对照（CK）相比，抗坏血酸治疗在7-14天内降低了果实质量。总黄酮和总黄烷醇表现出较小的降低，抗氧化能力显示出上升趋势或较小的减少。因此，认为抗环酸治疗可以提高果实质量和抗氧化性能，并且是收获后猕猴桃储存和保存的替代方法。

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