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Cui Chengdong; Han Yonghong; Zhang Guoyan;Zhang Xiuling; Ren Yunhong (Northeast Agricultural University, Harbin 150030, PRC)R. Nakamura, A. Inaba and Kubo. Y(Okayama University, Okayama, Japan)  
This experiment studied the storage characteristics of Wanxiang Li. The result showed that the flesh firmness decreased slowly associated with the increase in PG activity and soluble solid, total sugar and titratable acid had the tendency to decrease. The decreasing rate was slower at low temperature than it was at normal temperature.Low temperature storage at 0 ̄1℃ was much better than normal temperature storage at 13.5 ̄ 17℃ in that 1) The respiration intensity was not more than 4 mg CO2/ kg. h. and the The respiration intensity of pear fruit at normal temperature was almost 5.5 times of that at low temperature. 2) The post-ripening. Stage was delayed significantly. The time for CRR (climacteric rise of respiration) appearance at low temp. was one month later than at normal temperature and the peak value was lower. 3)Less nutrients were lost 4) The pear was stored at low temperature for 6 ̄7 months no physiological injury was observed.In conclusion the suitable storage temperature for Wanxiang Li is 0 ̄1℃. and the good package material is the polyethylene bag.
【Fund】: 中国东北农业大学和日本国冈山大学协作课题
【CateGory Index】: S661.209.3
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