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Study on the T echnology of Deastringengcy and Fresh- keeping of Persimmon Fruits with Low T emperature and Fresh- keeping Solution(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2007年07
Page:
0-
Research Field:
Publishing date:

Info

Title:
Study on the T echnology of Deastringengcy and Fresh- keeping of Persimmon Fruits with Low T emperature and Fresh- keeping Solution
Author(s):
LIU Fa - ying;  ZHGANG Yong;  GAO Tong- yu;  FU Fang;  TIAN Jun
Experimental Base of Science and Technology Development of Mentougou District, Beijing 102308
Keywords:
Persimmon;  Deastringency;  Fresh - keeping solution;  Storage qualities
PACS:
S 665. 209+.3
DOI:
10.11937/bfyy.200707093
Abstract:

References:

Memo

Memo:
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Last Update: 2016-12-11