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《Journal of Anhui Agricultural Sciences》 2006-24
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Effect of the Cantaloupe-cutting Soaked with Calcium Chlorine on its Fresh-keeping

RUAN Yan-ye et al(College of Biological Science and Technology,Shenyang Agricultural University,Shenyang,Liaoning 110161)  
The respiration rate of the cantaloupe-cutting could be decreased after the soaking treatment with 0.2% calcium chlorine,so that its hardness could be maintained and the loss of content of Vc was reduced;meanwhile,it can dramatically inhibit the transparency of fresh cantaloupe-cutting and the transparency rate on the ninth day was under 10%.So the soaking treatment with calcium chlorine can obviously delay the fruits senescence and lengthen the time of fresh-keeping.
【CateGory Index】: TS255
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