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Utilization of Hot Water Treatments for Reducing External Damage and Maintain Quality of Hass Avocado Fruits
Avocado Hot water External damage Injury Quality Phenols Firmness Enzymes activity
2010/11/15
Postharvest hot water treatments on external damage and fruit quality and ripening of Hass
avocado were investigated. Avocado fruits were placed in hot water bath at 50oC for 5 or 10 min. prior to lo...
The effects of hot water treatments on chilling injury and cold storage of fuyu persimmons
Persimmon fuyu cold storage hot water chilling injury
2010/9/13
The aim of this study is to determine effects of hot water dips on chilling injury of non-astringent Fuyu persimmons. Fruits were subjected to hot water dips at 20, 45, 50 or 55°C for 10 or 20 min. Tr...
Integrated Control of Postharvest Decay on Blood Orange Fruits by Curing, Hot Water and Sodium Carbonate Applications
Blood orange strains sodium carbonate curing decay export fruit quality
2010/11/10
The effectiveness of biological control of postharvest decay on the quality of strain A and B
of blood orange fruits (Citrus sinensis) was studied under cold storage and shelf –life periods. At first...