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《Journal of Fujian Forestry Science and Technology》 2018-02
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Effect of Preservation Treatment on Fruits of Morella rubra 'Dong Kui'

ZHANG Meikun;Forestry Bureau of Zhangzhou Municipality;  
In this study,used cold storage and temperature control technology,Morella rubra 'Dong Kui' were storage in room temperature,2 ℃,4 ℃ and 8 ℃.Then the respiratory rate,soluble solids content,total acidity and good fruit rate of Morella rubra 'Dong Kui'has been tested and used to analyze the effect of temperature on fruit,in the day of picking,and second,fourth,sixth,eighth,tenth,twelfth day of storage,respectively.The purpose was to find out the effects of maturity,storage temperature and storage time on the quality of Morella rubra 'Dong Kui'.The results showed that Morella rubra 'Dong Kui' should harvested at the ripening stage of 90%and stored at a low temperature of 2 ℃.It can effectively delay the decay of the fruit,reduce the consumption of nutrients,and prolong the storage time.And the preservation period increased from 4 days at room temperature to 10 ~ 12 days.
【Fund】: 福建省重点科技计划项目(2004N084)
【CateGory Index】: TS255.3
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