|Table of Contents|

Effect of Different Storage Temperatures on the Quality and Postharvest Ripening of ‘Jin Yan’ Kiwifruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年02
Page:
126-129
Research Field:
Publishing date:

Info

Title:
Effect of Different Storage Temperatures on the Quality and Postharvest Ripening of ‘Jin Yan’ Kiwifruit
Author(s):
YANG DanWANG QikaiZHANG Xiaoqin
(Sichuan Engineering and Technology Research Center of Kiwifruit,Pujiang,Sichuan 611630)
Keywords:
‘Jin Yan’ kiwifruitstorage temperaturequalitypostharvest ripening
PACS:
-
DOI:
10.11937/bfyy.201602033
Abstract:
Kiwifruit of ‘Jin Yan’ was used to study the effect of different storage temperatures on postharvest qualities and respiration rate changes of fruits.The results showed that kiwifruit stored at 1℃ had good qualities with a high flesh firmness during the storage process;it also delayed the respiration peak.Storage temperatures 5℃ and 10℃ accelerated the postharvest ripening,increased the respiration rate,reduced flesh firmness and fruit soluble solid content.At 35℃,rotten of fruits occurred on the 7th day.Fruits had poor taste after ripening at 16℃.In a certain range,the dry matter contents raised along with an increase in temperature.

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Last Update: 2016-03-18