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《Storage & Process》 2007-06
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Study on Storage Preservation of Mopanshi Persimmon

CAO Yong-qing,LI Zhuang, REN Jie, HU Ying, LENG Ping (College of Agronomy and Biotechnology, China Agricultural University, Beijing 100094, China)  
The effects of different treatments on mopanshi persimmon(Diospyros kaki.)quality during storage were studied in this paper. The results showed that individual air-evacuated packaging at 0 ℃ significantly elongated storage period and the firmness of persimmon fruits maintained 1.97 kg after three months. There was no significant difference between individual air-evacuated packaging and fresh-keeping polyethylene wrap. While the carotenoid content was far lower than that of control and fresh-keeping polyethylene wrap stored at normal temperature. In addition, although fresh-keeping polyethylene wrap couldn't elongate storage period, it decreased water-loss of persimmon fruits and kept smoothness and satiation effectively.
【CateGory Index】: S665.2
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