Effect of storage temperature on physiology and ultrastructure of persimmon fruit
Persimmon fruit can be stored for 20-25 days and 35-45 days at 12℃ and 8 ℃, respectively. If it is to be stored over 50 days, the storage temperature should be 4℃ or even lower. Chilling injury symptoms and physiological disorders were observed when the fruit were transferred to normal temperature a...
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| Główni autorzy: | , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Zhejiang University Press
2005-03-01
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| Seria: | 浙江大学学报. 农业与生命科学版 |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.academax.com/doi/10.3785/1008-9209.2005.02.0195 |
| Etykiety: |
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