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猕猴桃是一种富含营养成分的果品,既可鲜食,又是良好的食品加工原料。它的果实具有后熟性能,在适当采果期采摘的果实,要经过后熟才能供食用。为了使市场上均衡供应鲜果,并能妥善组成加工程序,有效地安排加工利用,进行小项试验。试验以常用的催熟剂乙烯利喷果和洗果,探明其有效的催熟浓度,以及在催熟过程中对果实主要营养成分的变化和品质等影响。从试验结果来看,中华猕猴桃果实经过适宜浓度的乙烯利处理,有效地促进后熟和提高品质。现将试验结果整理如下:
Kiwi is a nutrient-rich fruit, both fresh food, but also a good food processing raw materials. Its fruit has the performance of ripening, the fruit picked in the appropriate harvesting period, to go through after ripening for consumption. In order to balance the supply of fresh fruits in the market and to properly organize the processing procedures, we can effectively arrange the processing and utilization and carry out small-scale tests. The experiment uses the commonly used ripener ethephon spray fruit and fruit washing, to find out its effective ripening concentration, and the effect on the change and quality of the main nutritional components of fruit during ripening. From the test results, the Chinese kiwifruit fruit through the appropriate concentration of ethephon treatment, effectively promote after-ripening and improve quality. The test results are summarized as follows: