Effect of Anti-transpiration Agents on the Water Loss in Broccoli during Storage
Yu Ping1; Amada Able2
1College of Food; Biotechnology and Environmental Eng ineering; Hangzhou University of Commerce; 310035; 2 Australia Quee nsland Horticulture Institute
Abstract：Broccoli was used for studing the effect of four anti -transpiration agents - paraffin，CO2 humic acid and sucrose ester，on water loss and pressure potential during storage. The results indicated that humic acid diluted by 50-fold and 8% CO2+92% N2 significantly decrease water loss of broccoli and obviously enhance the shelf life of broccol i.
收稿日期: 2000-12-28
引用本文:
于平;士向阳;Amada Able;. 抗蒸腾剂对青花菜贮藏期失水的影响[J]. 中国蔬菜, 2001, 1(4): 12-13.
Yu Ping;Amada Able. Effect of Anti-transpiration Agents on the Water Loss in Broccoli during Storage. , 2001, 1(4): 12-13.
