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试验研究间歇性加温方法对减少新鲜石榴冷害以及对色素形成和保持质量的效用。经过或未经预熟化处理 ( 33℃ ,3天 )的石榴持续贮存于 2℃或 5℃下 (相对湿度 95% ) 1 2周。其中一部分果实用下列方法进行周期性处理 :贮存于 2℃或 5℃下的果实 ,每 6天接受一次为期 1天的间歇性
Experimental study Intermittent warming method to reduce the fresh pomegranate chilling harm and the pigment formation and maintain the quality of the utility. Pomegranates with or without pre-maturation (33 ° C for 3 days) were continuously stored for 12 weeks at 2 ° C or 5 ° C (95% relative humidity). Some of the fruits are periodically treated by the following methods: fruits stored at 2 ° C or 5 ° C, intermittent every 6 days for 1 day