论文部分内容阅读
将芒果果实分别在0％、2％或4％氯化钙溶液(温度为46.1℃)中浸90分钟。处理后,将果实贮藏在10℃条件下22天。结果表明,钙的用量与果皮中钙的含量呈正相关,但是进入果肉中的钙量较少。钙可减少
Mango fruits were dipped in 0%, 2% or 4% calcium chloride solution (temperature 46.1 ° C) for 90 minutes, respectively. After treatment, the fruits were stored at 10 ° C for 22 days. The results showed that the amount of calcium and peel calcium content was positively correlated, but the amount of calcium into the pulp less. Calcium can be reduced