《Table 2 Effects of postharvest heat treatment on fruit soluble sugar, titratable acid and browning
提示：宽带有限、当前游客访问压缩模式
本系列图表出处文件名：随高清版一同展现
《Effect of Postharvest Heat Treatment on Pear Browning during Storage》
The results（Table 2）showed that browning appeared in the fruit of the CK after 130 d of storage，the browning rate was 2%，and until the 160thd，the browning rate reached 5%；and for the fruit in the heat treatment，browning was observed 160 d after storage，and the browning rate was only 2%.During storage，the soluble sugar content in Huangguan pear had no significant change in the CK and the heat treatment.The titratable acid content exhibited an increasing trend over time.To sum up，heat treatment alleviated and postponed browning of Huangguan pear，and significantly improved the storage property of fruit.
| 图表编号 | XD00183006400 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） |
