本科生畢業(yè)論文《車(chē)桑子提取液在楊梅保鮮中的應(yīng)用》

1、楚雄師范學(xué)院本科論文（設(shè)計(jì)）I目錄目錄1.1材料與方法..........................................................................................................................21.1.1材料及藥品............................................................

2、...................................................21.1.2儀器及設(shè)備............................................................................................................21.2試驗(yàn)方法..........................................

3、.................................................................................22結(jié)果與分析....................................................................................................................................

4、32.1不同濃度的車(chē)桑子水提取物對(duì)楊梅果實(shí)失重率的影響.................................................32.2不同濃度的車(chē)桑子的水提取物對(duì)楊梅果實(shí)腐爛率的影響...........................................42.3不同濃度的車(chē)桑子的水提物對(duì)楊梅果實(shí)呼吸強(qiáng)度................................................

5、.......52.4不同濃度的車(chē)桑子提取物對(duì)楊梅果實(shí)中維生素C含量的影響..................................52.5不同濃度的車(chē)桑子水提取物對(duì)楊梅果實(shí)中可滴定酸含量的影響...............................62.6不同濃度的車(chē)桑子水提取物對(duì)楊梅果實(shí)可溶性糖含量的影響...................................72.6.1蒽酮比色法...........

6、.................................................................................................73結(jié)論.......................................................................................................................

7、.......................10參考文獻(xiàn)：..............................................................................................................................10致謝............................................................

8、......................................................................................14楚雄師范學(xué)院本科論文（設(shè)計(jì)）ConsistofextractintheapplicationofarbutuspreservationAbstract:Withdifferentvolumefractions(20%40%60%40%)ofethanoldisti

9、lledwatertothepreparationofmulberryextracttheextracttofreshredbayberrytestdeterminetheweightlessnessratewaxberryfruitdecayraterespirationintensityvitaminCtitrableacidphysiologicalindexessuchasthetotalsolublesugarcontente

10、xpleconsistofextractofstrawberrypreservationeffect.Theresultshows:thecaronwaxberryfruitmulberryextracthasgoodpreservationeffectconsistofthewaterextract(C=8%)effectisbestconsistofwaterextractofstrawberryfruithastheverygoo

11、dpreservationeffecteffectivelymaintainthestrawberryappearancequalityintrinsicqualitygreatlyimprovetheshelflifeofthearbutusmaintainitseconomicvaluebothalsoensurestheediblevalueofarbutussatisfythedesireofthesellersconsumer

12、sgotthefavourofbroadconsumerisfullystaffed.Thetestresultsshowthatconsistofwaterextractinnaturalpreservativeantistalingagentonthedevelopmentutilizationofhavetofootweightstatusisahadagoodeffectonfoodpreservationpotentialof