Effect of Different Storage Temperatures on Postharvest Physiology and Shelf Life of Jingbai Pear Fruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Different Storage Temperatures on Postharvest Physiology and Shelf Life of Jingbai Pear Fruit

Author(s):: QI Xiu-dong¹; WEI Jian-mei²; 1.Hebei Normal University of Science and Technology，Qinhuangdao，Hebei 066004；
2.Environmental Management College of China，Qinhuangdao，Hebei 066004

Keywords:: storage temperature; Jingbai pear fruit; postharvest physiology; shelf life

Abstract:: Taking Jingbai pear as material，the physiological change of Jingbai pear fruit under different storage temperatures during fruit ripening were studied，in order to study the effects of storage temperatures on postharvest physiology and shelf life.The results showed that ripening processes were not completed at 0℃.The fruits cloud complete ripening at 6℃，shelf life of the fruits prolong for a month than the other treatments，but the fruit quality became poor.The fruits showed normal ripening process and had the special flavor quality at 12℃ and 20℃,the starting of ripening at 12℃ delay three days than at 20℃，the shelf life at 12℃ prolonged about six to nine days.

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Last Update: 2014-12-24