Search Results - MAO Lin-chun
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Effect of heat conditioning and intermittent warming on chilling injury and pectolytic enzymes in peaches
Published 2001-01-01Get full textAbout 86% peach fruit (Prunus persica, cv. Baifeng) became woolly during a ripening period of 4 d at 20℃ following 29 d of cold storage at 0 ℃. Conditioning at 35℃ for 48 h prior to cold storage or warming at 20℃ for 24 h every 9 d of cold storage was highly effective in alleviating woolliness, alth...
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Physiological responses of fig fruit to non-wounding vibration
Published 2000-07-01Get full textRespiration rate, ethylene production, cellular leakage and superoxide dismutase (SOD) activity in fig (Ficus carica L. cv. Masuidauphine, Brunswick) fruit were investigated after the treatment of non-wounding vibration. Treatments of non-wounding vibration for 10 min at the force of 4.0×g induced t...
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Warming treatments alleviating the occurrence of chilling injury in peaches during storage
Published 2000-03-01Get full textMajor visual and textural symptoms due to chilling injury in “Baifeng” peaches were lack of juiciness and bright gloss, and unable to soft normally. Holding in 35℃ for 42 h before cold storage or warming in 20℃ for 24 h every 9 days of storage highly reduced the appearance of chilling injury, but si...
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