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《Storage and Process》 2002-01
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Study on Technology of Storage and Fresh- keeping of “ Mopan” Persimmon

ZHAO Shu- yan1, GUO Fu- chang1, ZHANG Ji- shu2 (1.Tianjin Horticultural Engineering Institute, Tianjin 300384, China; Northwest Agricultural and forestry University, Shanxi Yangling 712100, China)  
The low temperature, ethylene absorbent, oxygen absorbent, fresh- keeping bag were used in this test.Preservation experiment of persimmon with five different treatments were made under stable condition.The rate of respiration, firmness of fruit, soluble solids, content of tannin were observed.The results showed that effect of treatment No.1 was the best.After 120 days, the fruits remained not only higher firmness, but also special flavor with fresh fruit quality,also showed that fresh- keeping bag, ethylene absorbent and lower temperature could effectively inhibit respiration, delay senillity, prolong fresh- keeping time.
【CateGory Index】: S665.209.3
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