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《The Food Industry》 2014-10
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Response Surface Methodology Korla Pear Combination of Calcium, 1-MCP and Refrigerated Temperature

Zhao Xiao-mei;Li Jiang;Ye Kai;Wang Xu-hui;Wu Yu-peng;Chen Wei-wei;Mei Yu;College of Forestry & Horticulture, Xinjiang Agricultural University;Organisms Energy Research Institute in Xinjiang Academy of Agriculture Science;Xinjiang Agricultural Professional Technology College;College of Food Science, Xinjiang Agricultural University;  
Study the effect of Response Surface Method of Ca concentration, 1-MCP concentration and refrigerated temperature temperature on decay rate of Korla pear during the post-harvest and preservation, to provide a theoretical basis. Korla Pear was used as test materials. Use the single factor experiment to determine the effect on pear decay rate with Ca concentration, 1-MCP concentration and refrigerated temperature as independent variables. The Box-Benhnken central composite design principles, combined with the results of single factor test, with Ca concentration, 1-MCP concentration and refrigerated temperature as independent variables, response surface test was designed, using pear decay rate as indicator to analyze optimum condition which can reduce the decay rate. The optimum condition was that Ca concentration 0.17 g/L, MCP concentration 2.0 μL/L and refrigerated temperature 4.23 ℃.
【Fund】: 自治区财政林业科技专项资金项目“采前喷钙对库尔勒香梨黑心病控制技术的推广与示范”
【CateGory Index】: TS255.3
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