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由我校生物系王仲田研究员等完成的科研项目“猕猴桃简易降温贮藏保鲜技术”于1993年2月26日由陕西省农业办公室主持通过技术鉴定. 采用简易降温法贮藏猕猴桃四个多月.果实仍能保持原有风味和品质,犹如刚采收的果子,果荠鲜绿,失水极微,果实色、香、味、质、形均好.硬度为1.5kg/cm~2,可溶性固形物(糖)为13.6％,维
By our school biology department researcher Wang Zhongtian complete research project “Kiwi simple cooling preservation technology” in February 26, 1993 by the Shaanxi province agriculture office presided over the technical appraisal.Using simple cooling method storage kiwi fruit more than four months. Still maintain the original flavor and quality, just like the fruit just harvested, fresh water chestnuts, water loss is minimal, the color, smell, taste, quality, shape are good.hardness 1.5kg / cm ~ 2, soluble solid Material (sugar) was 13.6%, Victoria