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|標題:||Effects of Storage Temperatures and Fruits Size on the Qualities of 'Fuyu' Fruit during Storage|
The objectives of this study were to investigate the effects of temperatures and fruits size on the storage life and fruit quality of the 'Fuyu' persimmon with a view to defining the best storage temperature and condition, reducing chilling injury and fruit softness, and improving the quality as well as commercial value of the fruits. The results indicated that persimmon fruits, which were stored at 6-15℃ for 4 weeks, developed the symptoms of translucent peel and softening flesh soon after returning to the room temperature. Softness also occurring in fruits stored at 1 or 3℃, but the damage was less extensive. It is concluded that suitable storage temperature for persimmon cv. 'Fuyu' should be below 1℃. In addition, the smaller fruits(225-263 g)showed good quality and high firmness after storage for 4 weeks at 1℃ and shelved at 25℃ for 3 days.
|Appears in Collections:||第29卷 第02期|
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