【摘要】 本文研究了不同贮藏温度对猕猴桃果实的乙烯释放、呼吸强度及品质变化的相关性。在4℃条件下,乙烯释放低,果实内的蛋白质含量、维生素已还原糖和可溶性固形物含量变化很小,硬度随贮藏期的延长缓慢下降;而在25℃条件下,由于乙烯含量的明显升高,在短期内果实品质变化较大,尤其蛋白质、维生素C和还原糖含量较大下降趋势,硬度也显著下降。更多还原

【Abstract】 The effects of different store temperature on the ethylene production, respiretion rate and the quality of kiwifruit were studied. The results show that there are ethylene production and little changs in protein, Vc, reducing sugar and soluble solids in the fruit under 4℃ and for higher ethlene production and the significant changs in the fruit, the protein, Vc and reducing sugar decrease and firmness is low significantly under 25℃ .更多还原