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《果树科学》 1990-03
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STORAGE FOR FRESH FRUIT OF'QIANXIAN HUOSHI'(DOSPYROS KAKI L)IN ROOM-TEMPERATURE

Tian Jianwen;Xu Mingxian;He Puchao(Northwest Agricultural University)  
The“Shixian”preservev had been used for the storage of‘QianxianHuoshi’persimmon in our two-year trials.A satisfactory result was ob-tained as follows,the“Shixian I” not only remained the firmness of the freshpersimmon fruit,but also it's concentration of soluble solid and VitaminC.After three-month stored in room-temperature the“Shixian I_4-I_7”re-mained the fruit firmness over 5.6kg/cm~2,the concentration of soluble solidabove 15%,the percentage of normal fruit more than 86.2%.The fruit tastenot changed.The effect of“Shixian I”was decresing the source of ethylene inside thefruit and it's breathing intensity,and depressing the znzyme activity suchas polygalacturonase and cellulase which accelerates the soften ang senesce,process of the fruit so that slows down the progress of hydrolysis of insol-uble-pectic and cellular.
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