Effects of Low Temperature vs 1-MCP Treatment on Quality and Physiology of ‘Huaniu’ Apple during Storage
The effects of low temperature and 1-MCP treatment on the quality and physiological change of ‘Huaniu’ apple (from Tianshui,Gansu province) during sterage were comparatively evaluated with respect to fruit hardness,vitamin C content,titratable acid content and soluble solid content.The results showed that low temperature was better than 1-MCP treatment for ‘Huaniu’ apple during storage.Both treatments could obviously inhibit fruit softening,the decrease in vitamin C content and the incidence of fruit decay,maintain the good appearance and taste,and stabilize titratable acids.However,there was little influence on the soluble solid content in the fruit.
国家科技期刊平台
NSTL
万方数据
维普
