Please use this identifier to cite or link to this item:
|標題:||Effect of Cold Storage on the Qualities in 'Syh Jou' Persimmon (Diospyros kaki L)|
The objectives of this experiment were to investigate 'Syh Jou' persimmon (Diospyros kaki) cold storage on the qualities and commercial value of the fruits after ethephon treatment. In low temperature storage of ethephon treated fruit, asteringency could not be eliminated if fruits were store at 6, 9 or 12℃. Those at 1 or 3℃, ethephon not only accelerated the process of deastringency, but also stimulated fruit softening; the longer the storage period, the more serious the deterioration. It is suggested that the optimum storage temperature for 'Syh Jou' persimmon to be in the range of 1 to 3℃, and fruits remain in good condition for approximately two weeks under controlled environment.
|Appears in Collections:||第24卷 第02期|
Show full item record
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.