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Effect of Low-temperature Periods on Fruit Characteristics of ‘Le Lectier’ Pears during Ripening
elasticity index flesh firmness frequency of second resonance snow storeroom soluble solid concentration
2010/11/24
‘Le Lectier’ pears treated with low-temperature (refrigerated storage) at 2–3°C for 0, 10, 30, 60, or 90 days after harvest showed changes in elasticity index, flesh firmness, fresh weight, peel color...
Effects of Short Trem High Carbon Dioxide Treatment on Tomato Ripening
Short Trem High Carbon Dioxide Treatment Tomato Ripening
2009/1/23
Tomato ( Lycopersicon esculentum Mill.) fruits (Cv Criterium) were harvested at the mature green stage and stored at 13°C in controlled atmosphere (CA) conditions for 1, 3 and 5 days. The CA condition...
Effects of Temperature and Ripening Stage on the Respiration Rate of Tomatoes
Temperature Ripening Stage Respiration Rate of Tomatoes
2009/1/15
The effects of storage temperature and ripening stage on the ripening rate of freshly harvested tomatoes before storage were determined. Respiration was slower in tomatoes harvested at mature green st...