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Effects of Different Methods on the Storage Life of Apple

Wang Hui (Xinjiang Institute of Biology, Pedology and Desert Research, Chinese Academy of Sciences, Urumqi 830011)  
The low temperature can keep the firmness of fruits. There are no obvious difference in effects of different CO_2 concentration under low temperature, and all of the effects are better than that of control. In the early storage, the natural temperature in indigenous storehouse and the CO_2 concentration accumulated getting from respiration of fruits change synchronally from high to low forming tow-dimensional and dynamic controlled atmosphere (VI. TDCA). TDCA can control the bad effects of senescence advanced by high temperature. It is found that the freshness of apples in treatment VI(TDCA), in which both temperature and CO_2concentration are higher and changeable, is better than that of treatment I and equal to that of treatment II. The flesh firmness of fruits in treatment VI decreased slowly only 15. 5% during the six months storage. The protopectin degraded slightly, and the soluble fraction increased.
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