Early Maturing Chinese Gooseberry :Nutrition Metabolism and Storage Characteristics at High

Liu shifang; Xu Shuhong; Wu Jiasen; Tong Zhuping; Chai Shimin

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Volume 13 Issue 3

May 2019

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Article Navigation > Journal of Zhejiang A&F University > 1996 > 13(3): 359-363

Liu shifang, Xu Shuhong, Wu Jiasen, Tong Zhuping, Chai Shimin. Early Maturing Chinese Gooseberry :Nutrition Metabolism and Storage Characteristics at High[J]. Journal of Zhejiang A&F University, 1996, 13(3): 359-363.

Citation:

Liu shifang, Xu Shuhong, Wu Jiasen, Tong Zhuping, Chai Shimin. Early Maturing Chinese Gooseberry :Nutrition Metabolism and Storage Characteristics at High[J]. Journal of Zhejiang A&F University, 1996, 13(3): 359-363.

Early Maturing Chinese Gooseberry :Nutrition Metabolism and Storage Characteristics at High

1.
Zhejiang Forestry College,Lln’an311300

Received Date: 1996-03-04
Publish Date: 1996-09-30

Abstract

For Huang Pi variety of Chinese gooseberry,the best edible state of fruit could be achieved postharvest 7d at 20.0 to 33.3℃.In this period,the ratios of sugar/acids and solid/acids were 11.76 to 13.23 and 25.0 to 26.5 respcetively.There spiration peak value of fruit was 76.2512mgkg-1h-1 at 33.3℃.Here after,the increase content of soluble solid was faster than that of soluble sugar,and total content of organic acids deelined fast.The protein and vitaminC of fruit after picking declined fast at the temperature of 28 to 33cC。In the period of the best edible state,protein content was 1.58% and vitaminC was 525mgkg-1 Fresh-keeping effect of polysaccharide(PS) solution was better than that of monosaccharide(GS) solution at room temperature.The fruit walls began to wrinkle when the weightlessness rate of fruit was(5.50.5)%.Fruits treated with PS were fresh in 14days,and the control in 3days.The best method of fresh keeping was that spreading the fruits treated with PS or GS selution out to store in unsealed polyethylene pIastic bags at 1 to 3℃.
- Actinidia chinensis,
- fruits,
- storage physiology,
- freshness

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Early Maturing Chinese Gooseberry :Nutrition Metabolism and Storage Characteristics at High

1. Zhejiang Forestry College,Lln’an311300

Received Date: 1996-03-04
Publish Date: 1996-09-30

Key words:

Abstract: For Huang Pi variety of Chinese gooseberry,the best edible state of fruit could be achieved postharvest 7d at 20.0 to 33.3℃.In this period,the ratios of sugar/acids and solid/acids were 11.76 to 13.23 and 25.0 to 26.5 respcetively.There spiration peak value of fruit was 76.2512mgkg-1h-1 at 33.3℃.Here after,the increase content of soluble solid was faster than that of soluble sugar,and total content of organic acids deelined fast.The protein and vitaminC of fruit after picking declined fast at the temperature of 28 to 33cC。In the period of the best edible state,protein content was 1.58% and vitaminC was 525mgkg-1 Fresh-keeping effect of polysaccharide(PS) solution was better than that of monosaccharide(GS) solution at room temperature.The fruit walls began to wrinkle when the weightlessness rate of fruit was(5.50.5)%.Fruits treated with PS were fresh in 14days,and the control in 3days.The best method of fresh keeping was that spreading the fruits treated with PS or GS selution out to store in unsealed polyethylene pIastic bags at 1 to 3℃.

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