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Abstract:The use of heating as quarantine treatment increases the postharvest storage stability and shelf-life of fruits by disinfecting fruit flies and fungi,and by reducing respiration rate and sensivity to chilling injury.The section of a suitable time and tempreature is the most critical step in the application of heat treatment.This is because even the sligtest over heating may cause the destruction of heat labile enzyme systems or membrane integrity in fruit cells and may lead the sequent formation of a disorder called " heat injury".The heat injured fruits are not acceptible by consumer.This is because they exhibit many defects such as discoloration,surface pitting,non-softening or non-ripening.In this article general principles for the selection of suitable heating time and tempreatures,and the heating procedures in quarantine treatment were introduced.