Effect of Temperature on Stored Quality of Punus salicina ‘Bingcui’(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Temperature on Stored Quality of Punus salicina ‘Bingcui’

Author(s):: LI De-yan¹; 2; 1.Department of Agriculture，Anshun College，Anshun，Guizhou 561000;
2.Forest College,Guizhou University,Guiyang,Guizhou 550025

Abstract:: Taking Punus salicina ‘Bingcui’ as material,the effect of temperature on stored quality of Punus salicina ‘Bingcui’ was studied.The results showed that the cooling storage could put off the decline of the firmness,titratable acid content and vitamin C content in the fruit of Punus salicina,and the rise of soluble sugar content and prolong the time of storage.There was better effective in the fruit preservation 1℃ compared to 5℃.

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Last Update: 2014-08-12