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《Storage & Process》 2009-06
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Effect of Ca Treatment and Different Cooling Methods on Physiology of Okubo Peach after Harvest

XING Zhen1, YAN Shi-jie2, MA Zhao-chun3, JIANG Ying1, ZHU Ben-zhong4 (1. Food College, Shihezi University, Xinjiang 832003, China;2. Department of Food Science, Tianjin Agricultural University, Tianjin Agricultural Products Processing Scientific Innovation & Achievement Transform Base, Tianjin 300384, China; 3. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801,China; 4. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)  
This paper was designed to research the effect of Ca treatment on physiology of okubo peach fruit after harvest at rapidly or slowly two different cooling methods. The results showed that, the Ca treatment inhibited the respiration intensity of peach fruit, reduced the release rate of ethylene, delayed the decline of peach fruit firmness, the content of the soluble solids and titratable acidity and the quality of fruit, and the effect of rapidly cooling was better.
【Fund】: 天津市农委科技合作项目(07050301);; “十一五”国家科技支撑计划重点项目(2006BAD22B01)
【CateGory Index】: S662.1
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