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Effect of Low Temperature on Physiology in Postharvest Fresh Pumpkin During the Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年23期
Page:
105-108
Research Field:
Publishing date:

Info

Title:
Effect of Low Temperature on Physiology in Postharvest Fresh Pumpkin During the Storage
Author(s):
SHI Jun-yanWANG QingWANG QianGAO Li-pu
Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Key Lab.of Beijing,Agricultural Products of Fruit and Vegetable Postharvest and Process,Key Lab.of Ministry Agriculture,North China of Horticulture Corp Biology and Germplasm,Key Lab.of Urban Agriculture (North) Ministry of Agriculture,Beijing 100097
Keywords:
fresh pumpkinstorage timechillingphysiology
PACS:
S 642.109+.3
DOI:
-
Abstract:
Taking fresh pumpkin as material,the effect of different low temperatures with 3,5,7,9,11℃ on physiology in postharvest during safe storage period were studied.The results showed that the fresh pumpkin chilling injury occured at 3,5,7,9℃.The index of chilling injury,weight loss,cell membrane leakage,flavochrome and MDA content in fresh pumpkin were increased gradually,chlorophyll content and soluble protein content were decreased in the whole storage.There were no chilling injury in fresh pumpkin at 11℃ and the physiological metabolism of fresh pumpkin was obviously inhibited,the nutritional quality was effectively maintained.

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Last Update: 2014-12-24