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《Storage and Process》 2004-06
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Effect of Salicylic Acid on Preservation of Huanghua Pear

WANG Da-ping, XIONG Yun-hai(Department of Life Science,Western Chongqing University, Chongqing Yongchuan 402168, China)  
Harvested Huanghua pear fruit were immersed in 0.1 g/L?0.3 g/L SA solutions for 20 minutes, then stored under room temperature(26~30 ℃). The results showed that 0.1 g/L SA treatment, compared to control fruit, inhibited rotten of stored fruit, decreased the loss of fruit firmness and titratable acid, maintained higher TSS and VC of the fruit, and then kept good quality of the fruit and prolong the storage period. There was little effect on fresh-keeping of Huanghua pear fruit by the treatment of 0.3 g/L SA.
【Fund】: 渝西学院重点科研项目(Z2003SK04)
【CateGory Index】: S661.2
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