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《Acta Agriculturae Boreali—Sinica》 1997-04
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Effects of Different Freshkeeping Method on Applepear Quality and Analysis of Its Physiological Processes During Storage Period

Hu Xiaohong1 Li Zhiying1 Qin Haifeng1 Hou Lixia2 Chao Jinghai2 Zhang Lan1 Wang Shuli1(1Horticultural Institute,Inner Mongolia Academy of Agricultural Sciences,Huhhot 010010;2Inner Mongolia Development Center for Green Food,Huhhot)  
Storage effect and physiological processes of applepear during storage period were studied by using freshkeeping paper,fumigant and freshkeeping agent.The results showed that freshkeeping paper was best,good fruit rate reached 100%,browning rate 0,the second was fumigant,good fruit rate 99%,browning rate 0.
【Fund】: 内蒙古科委资助
【CateGory Index】: S661.093
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