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《JOURNAL OF FRUIT SCIENCE》 2000-01
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Effect of Various Calcium Treatments on the Storage Life and Quality of Kiwifruit

Wang Rencai, Yan Ruixiang, and Yu Huiying (Department of Horticulture, Hunan Agricultural University, Changsha 410128)  
The Actinidia chinensis 'Xiangling 80-2' fruit were dipped into calcium solution to study the effects of various calcium treatments on the storage life and quality of the fruit. The results showed that various calcium treatment could prolong the fruit storage life of kiwifruit. 0.5% Ca(NO_3)_2 had the best effect on the storage and quality of fruit;0.5% Ca(NO_3)_2, +100 mg·1~(-1) NAA could promote the firmness and the storage life of kiwifruit.
【Fund】: 湖南省自然科学基金
【CateGory Index】: S663.4
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