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Application of Chemical Formulations and Film Bags in Storage of Strawberry |
Mao Linchun; Ying Tiejin; Hu Kecheng et al. |
Department of Food Sciences & Technology; Zhejiang Agricultural University; Hangzhou 310029 |
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Abstract Effects of eight chemical formulations and five types of films on postharvest ripening and rot of strawberry were assessed. Fruits were dipped in 2.0% CaCl 2 solution containing 100mg/kg gi bberellin and 0.2% citric acid then stored at 2℃ for 15 days. The chemical formulation increased fruit firmness and kept fruit and leaf color. Type I film bag was highly effective in maintaining firmness,soluble solids,fresh weight,and preventing gray mold rot. Soluble solids decreased and Vitamine C lossed by 41%~...
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Received: 01 January 1900
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