Techniques forcing greengage to give high yield and quality 桃李苗的培育技术
2.
Fruit processing was still quite weak in hangzhou and no large fruit processing corporations can be found , and processing were mainly on confect , greengage and orange can , even no processing of other fruits 杭州市水果加工薄弱，加工企业零散分布，无大的龙头企业，加工品种主要集中在蜜饯、青梅和柑橘罐头，而其他水果加工却很少。
3.
Distilled water , aloe vera gel , sunflower oil , shea butter , octoctionoxate methoxy cinnamate derived from cinnamon , octyl salicylate derived from white willow bark , titanium dioxide , vegetable emulsifier , zinc oxide , vitamin e , all natural preservatives consisting of glucono delta - lactone commonly found in honey , fruit juices and wine , sodium benzoate found naturally in cranberries , prunes , greengage plums , cinnamon , ripe cloves , and apples . and calcium gluconate a soluble calcium salt 纯蒸馏水芦荟太阳花油雪亚脂防晒成份包括肉桂精华白杨树皮提取液二氧化钛氧化锌植物提炼而成的乳化剂维他命e全天然防腐物质包括从蜜糖果汁等炼的糖质从曼越橘肉桂梅子苹果等提取的安息香酸钠及可溶化的钙盐等。
4.
The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0 . 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature , and frozen storage was the best store method of greengage concentrated juice 摘要结果表明：在青梅果打浆时加入质量分数为0 . 2 %的异抗坏血酸钠，可防止果汁氧化褐变而保持天然淡黄色泽；减压浓缩较常压浓缩明显抑制了非酶褐变的发生；随着果汁含量和加工温度的提高，非酶褐变加快，色泽加深；低温有利于青梅浓缩汁的贮藏，冷冻贮藏是最佳的贮藏条件。
