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《Food Research and Development》 2006-01
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ZHAO Xiao- mei1,JIANG Ying1,WU Yu- peng2(1.College of Food Engineering,Shihezi University,Shihezi 832003;2.College of Horticulture,ShiheziUniversity,Shihezi 832003)  
The storage technology of utilizing ″ice temperature″can greatly retain respiration of water-melon and reduce loss of various nutritions composition.But watermelon belongs to cold sensitivityplant, low temperature condition could happen chilling injury.On the basis of this condition, ice tem-perature combines with MAP storage(modified atmosphere package) can improve the composition of gasin the package,increase the relative humidity of fruits around.That restrains the loss of the sugar,acid,vitamine C and other nutrition components in the storage of watermelon,and reduces the development ofchilling injury and browning,then prolongs the time of the watermelon storage at the greatest degree.Butfrom sensory organ analyzing,flavor and colour of watermelon in the ice temperature MAP storage is in-ferior to the watermelon of ice temperature storage directly.
【CateGory Index】: TS255.3
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