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《Journal of Anhui Agricultural Sciences》 2006-22
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Fresh Preservation of Soaking Calcium Chlorine on Fresh-cut Cantaloupe

RUAN Yan-ye et al (College of Biological Science and Technology, Shenyang Agricultural University,Shenyang,Liaoning 110161)  
Soaking in 0.2% calcium chlorine can decrease respiration rate of cubes of cantaloupe,maintain its hardness,delay the reducing of content of Vc;Meanwhile,it can dramatically inhibit the transparency of fresh-cut cantaloupe,and the transparency rate on the ninth day is under 20%.So soaking in calcium chlorine can obviously induce the fruits senescence and lengthen the time of fresh keeping.
【CateGory Index】: S652
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