Effects of Temperature and Precooling on Fruit Quality of ‘Yilan Red’ and ‘Jong-Shan Yueh Bar’ Guava (Psidium guajava L.)
碩士 === 國立宜蘭大學 === 園藝學系碩士班 === 103 === The ‘Yilan Red’ guava fruit was placed under 35, 25, 15, and 10℃ for 11 days. The decay rate gradually increases with increases in storage temperature and time, reaching 100% in day 3, 4, 9, and 11. The weight loss rate of the fruit rapidly increase with an incr...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/j4qw5a |