《Table 1 Effects of heat treatment on fruit soluble solid content and hardness on storage》
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《Effect of Postharvest Heat Treatment on Pear Browning during Storage》
The results（Table 1）showed that fruit hardness exhibited a gradually decreasing trend over time.There was no significant difference in fruit hardness between the heat treatment and the CK after 50 d of storage，while from the 80thd to the 160thd after heat treatment，the fruit harness of the heat treatment was higher than that of the CK，with a significant difference.The soluble solid content exhibited a gradually decreasing trend also.The fruit of the heat treatment had little change，while the fruit of the CK showed a greater difference，and after 110 d of storage，the soluble solid content in the fruit of the heat treatment was higher than that of the CK，with a significant difference.
| 图表编号 | XD00183006100 严禁用于非法目的 |
|---|---|
| 绘制时间 | 2018.02.01 |
| 作者 | Tiezheng LIU、Jingtao WANG、Xiangmin SUO、Yali FU、Wenzhang JI |
| 绘制单位 | Shijiazhuang Institute of Pomology,Hebei Academy of Agriculture and Forestry Sciences、Shijiazhuang Institute of Pomology,Hebei Academy of Agriculture and Forestry Sciences、Shijiazhuang Institute of Pomology,Hebei Academy of Agriculture and Forestry Scienc |
| 更多格式 | 高清、无水印（增值服务） |
