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《Journal of Beijing Agricultural College》 2005-04
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Effect of Ultrasound Wave Treatment on the Persimmon Quality and Micro-Structure during Storage

WANG Jing,HAN Tao~*,LI Li-ping,LI Xue-wen~(**),GAO Zhe(Beijing Agricultural College,Beijing 102206,China)  
Persimmon fruit was treated by ultrasound wave for 1 min,5 min,10 min,20 min、25 min,30 min with the power of the ultrasound in 200 W or 1 min,10 min in 250 W,quality changes and cell micro-structure of persimmon fruit during cold storage(1±1 ℃,70 d) were investigated.It showed that the rotten rate were lower than that of control in treated fruits with 1 min,5 min,10 min in 200 W and the flesh firmness declined slowly and the fruit cell micro-structure kept well.
【Fund】: 北京市教委项目;; 北京市市属市管高校人才强教计划项目
【CateGory Index】: S665.2
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