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Study on fresh-keeping effects of loquat in various low temperatures.

[In Chinese. / En chinois.]

Author(s) : LU Z., WU W., ZHANG Z., et al.

Type of article: Article

Summary

The fresh-keeping experiments of loquat were carried out with various temperatures and humidity levels. The results show that the dehydrating and rotting degree of loquat could be decreased when loquat was preserved at low temperatures. The change in total sugar was minor and the content of total acid always decreased during preservation. The special flavour of loquat fruit gradually diminished with increase in the proportion of total sugar and total acid.

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Pages: 15-18

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2005-2664
  • Languages: Chinese
  • Source: Journal of Refrigeration - n. 3
  • Publication date: 2004

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