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Studies on postharvest physiology and technology of storage of nectarine (Flavortop)

FENG Xiao-yuan; LIU Ling HAO; Yan-bin; WANG Ke-jian (1 Institute of Pomology and Forestry of Bejing 100093;2Beijing Vegetable Research Center)  
The firmness and titratable acid of fruits of nectarine variety Flavortop declined linearityly at room temperature, especially for the firmness. The activity of POD was the highest at the fifth day (0.5815OD/min).the highest peak of ethylene production showed up on the sixth day(5.5024μL/kg/h),then completely ripened at the seventh day. The fruits of nectarine Flavortop being treated with Imazlil immediately after being harvested can be kept well for 70 days at 0℃ in PVC films with carbon dioxide and ethylene absorbent in it.
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