Knowledge Network Node
South China Fruits. 2010, (01) Core

Study on Storage of Hass Avocado FruitChinese Full Text

HUANG Lie-jian~1,WANG Ying~2,CHEN Zhu-xu~1,ZHANG Zhao-qi~2,HUANG Xue-mei~2 (1 Research Institute of Tropical Forestry,Chinese Academy of Forestry,Guangzhou,China,510520;2 College of Horticulture,South China Agricultural University)

Abstract: Hass avocado（Persea amaricana M.） fruits were treated with 0.1%sporgon and hot water （50℃,5 min） and stored.Results showed that the treatment was the best for resulting in 100%of fruit commodity rate.Fruits stored at 3℃for 15 days showed chilling injury symptoms of pulp browning and ripening retardation.Fruits stored at 11℃did not show chilling injury but showed a delay in ripening process.Hot water treatment（50℃,5 min） was relatively effective on reducing chilling injury of fruits stored at 3℃f... More
Keywords：

Hass avocado; Storage; Post-harvest diseases; Chilling injury; Heat treatment;

  • DOI：

    10.13938/j.issn.1007-1431.2010.01.013

  • Series：

    (D) Agriculture

  • Subject：

    Horticulture

  • Classification Code：

    S667.9

Download the mobile appuse the app to scan this coderead the article.

Tips: Please download CAJViewer to view CAJ format full text.

Download: 394 Page: 41-44 Pagecount: 4 Size: 250K

Related Literature
  • Similar Article
  • Reader Recommendation
  • Associated Author