Effects of Wax on the Quality of Pineapple Fruit in Cold Storage

被引：0
|
作者：
Hu, Huigang [1 ]
Li, Xueping [1 ]
Dong, Chen [2 ]
Chen, Weixin [1 ,3 ]
机构：
[1] S China Agr Univ, Coll Hort, Guangzhou 510642, Guangdong, Peoples R China
[2] Yangjiang Vocat & Tech Coll, Dept Life Sci & Technol, Yangjiang 529566, Peoples R China
[3] South China Agr Univ, Coll Horticulture, Guangzhou 510642, Peoples R China
来源：
ADVANCES IN BIOMEDICAL ENGINEERING | 2011年
基金：
中国国家自然科学基金;
关键词：
Pineapple; Wax; Chilling Wary; Quality;
D O I：
暂无
中图分类号：
R318 [生物医学工程];
学科分类号：
0831 ;
摘要：
The effects of wax treatment (Sta-Fresh 2952 wax) on alleviating chilling injury and quality changes of pineapple fruit (cultivar 'Paris') during cold storage were examined. Sta-Fresh 2952 wax (60 g/L) significantly decreased the chilling injury index, compared to the control, and was effective in maintaining firmness and decreasing titratable acidity of harvested pineapple fruit, suggesting that this wax treatment is a useful technique to alleviate chilling injury and maintain fruit quality during cold storage.
引用
收藏
页码：198 / +
页数：2
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