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将成熟的硬绿Alphonso芒果直接放在10℃低温下贮藏30天后即产生冻伤,在后熟期间,表皮凹陷,类胡萝卜素减少,香味降低。如果将成熟前的芒果先在温度分别为20℃和15℃条件下存放1或2天,再逐渐适应10℃的低温,这样可在10℃低温贮藏较长的时间,后熟时果肉颜色和外表质量较好。将在低温下贮藏过的芒果放到室温
The mature hard green Alphonso mango directly stored in 10 ℃ low temperature storage for 30 days after the resulting frostbite, during ripening, epidermal depression, reduced carotenoids, reduced flavor. If the pre-ripe mango first at the temperature of 20 ℃ and 15 ℃ for 1 or 2 days, then gradually adapt to the low temperature of 10 ℃, so that the low temperature stored at 10 ℃ for a longer period of time after ripening the color of the flesh and The appearance of good quality. Store the mango stored at low temperature to room temperature