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《Food & Machinery》 2009-05
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Study on storage of mashui orange with room temperature, ozone and ultrasonic humidification

ZHANG Wei1 YU Ming2 LI Jian-qiang3 HUANG Gui-yin4 ZHU Xiao-yan4 LAI Jian4 (1. College of Agriculture and Gardens,Zhongkai University Agriculture and Engineering,Guangzhou, Guangdong 510225,China; 2. College of Yangjiang Vocational and Technical, Yangjiang, Guangdong 529500,China; 3. Yangchun Jianming Mashui Orange Technology Developemt Company Limited, Yangchun, Guangdong 529611,China; 4. College of Light Industry and Food, Zhongkai University Agriculture and Engineering,Guangzhou, Guangdong 510225,China)  
Studied the storage effect of mashui orange with room temperature, ozone and ultrasonic humidification was reseached. The result showed that there was a best comprehensive storage effect, minimum rotting rate and nutrients losing, least ethanol content, smooth and inaurate peel, a sweet and good smell pulp after 45 d, in room temperature13.8~25.7 ℃, ozone 5~20 mg/m3 and humidification RH 80%~85%.
【Fund】: 广东省科技计划项目(编号:粤科计字(2008)146号)
【CateGory Index】: TS255.4
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