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《Journal of Northeast Agricultural University》 2001-04
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The ripe characteristics of qiuxiang pear under natural ripening and artificial ripening

ZHANG Min,CHENG Jian jun, HAN Jian chun, CUI Cheng dong (Northeast Agricultural University,Harbin 150030)  
To put the pear into market earlier people often ripened the picked pear naturally or artificially in ethylene solution.After qiuxiang pear were ripened,a great dear of ethylene was produced,the content of soluble solid,total sugar and titrable acidity were increased.The flesh was softened,the skin of fruit turned yellow,and the fruit was of aromatic favor.At different harvest time respiration intending appeared different changing trend;the fruit qualities and the storage pride were influenced too.Artificial ripening promoted fruit ripe and had a better effect than natural ripening quixiang pear which were artificially ripened in the middle or late of august can achieved better fruit qualities and economic value.$$$$
【CateGory Index】: S661.2
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