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杏果难贮藏,易腐烂,为此,对其贮藏保鲜技术进行了探讨。 供试杏果为沙金红和银香白。1999年7月5日采收,选择无伤、无病虫害的八成熟果为试材。用厚0.04～0.06毫米的聚乙烯薄膜袋(PE膜)包装,每袋5千克。共3个处理:①低温贮藏:机械冷库中,保持3℃;②间歇加温贮藏:3℃(机械冷库)4天→30℃(恒
Apricot difficult to store, perishable, to this end, its storage and preservation techniques were discussed. For apricot fruit for the sand gold red and silver white. July 5, 1999 harvest, choose no injury, no pests and diseases of eight mature fruits as the test material. Packed with a polyethylene film bag (PE film) 0.04 to 0.06 mm thick, 5 kg per bag. A total of 3 treatments: ① low-temperature storage: mechanical refrigerator to maintain 3 ℃; ② intermittent heating storage: 3 ℃ (mechanical refrigerator) 4 days → 30 ℃ (constant