【摘 要】
：
Main fruit quality parameters ofBeautyplums harvested at three different stages of maturity(low maturity with green skin,medium maturity with half-color changing,high maturity with colored skin)and st
【机 构】
：
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083 Chi
【出 处】
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The XVI International Symposium on Apricot Breeding and Cult
论文部分内容阅读
Main fruit quality parameters ofBeautyplums harvested at three different stages of maturity(low maturity with green skin,medium maturity with half-color changing,high maturity with colored skin)and stored at 0±0.5℃ and 80-90%were investigated.A comprehensive evaluation of the fruit quality including fruit firmness,soluble solid content(SSC),pH value,content of titratable acid(TA),weight loss rate,and juice yield,browning degree and total phenolics was performed by multivariate analysis.
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