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《JOURNAL OF BEIJING AGRICULTURAL COLLEGE》 2000-01
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Effect of Salicylic Acid (SA) on Quality of Stored Persimmon

Li Li Ping Han Tao ( Beijing Agricultural College, Beijing 102206)  
Harvested persimmon (Diospyros kaki) were immersed in 0, 0 1, 0 3, 0 5, 1 0, 1 5g/L salicylic acid (SA) solutions for 10 or 15 minutes, then stored at room temperatures (17~11℃,1997;16~13℃,1998;15~9℃,1999). The change of quality parameters was observed. The results showed that the immersions of persimmon in low concentrations (0 1, 0 3g/L) of SA, compared to control fruits, delayed the decline of firmness of stored fruits with no significant difference (P=0 05),the immersions in high concentrations (above 0 5g/L) promoted the fruit softening. SA immersion had no effects on total soluble solids (TSS). The decrease of tannin content in fruits with SA was retarded. The changes of vitamin C content depended on SA concentrations.
【Fund】: 北京市自然科学基金!资助课题 (项目编号 6 96 0 0 0 2 )
【CateGory Index】: S665.201
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