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Effect of cold storage on morphology and the changes of internal substances in the Linyilizao jujube variety.

[In Chinese. / En chinois.]

Author(s) : ZHAO J. L., WU C. L., GAO H., et al.

Type of article: Article

Summary

Cold storage significantly inhibited fruit transpiration and red colour change ratio, and kept the freshness of Linyilizao very well. High soluble solids, organic acids, vitamin C and protein contents, and low alcohol content in fruits was maintained during cold storage. When the Linyilizao flesh became soft at room temperature, its vitamin C content fell significantly and its alcohol content increased rapidly.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2003-1902
  • Languages: Chinese
  • Source: J. Fruit Sci. - vol. 18 - n. 5
  • Publication date: 2001

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