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近年来我国的山楂生产发展很快,产量逐年提高,为了满足连续加工利用和鲜销的需要,必须搞好山楂的贮藏保鲜工作。但是,山楂果实个小、皮薄,采后极易失水、皱皮,贮藏中易受青霉病菌的侵染而腐烂,在常温下贮藏王～2个月,果实腐烂率高达
In recent years, the production of hawthorn in China has developed rapidly and its output has been increasing year by year. In order to meet the needs of continuous processing, utilization and sale, hawthorn must be preserved and kept fresh. However, the hawthorn fruit is a small, thin skin, easy to lose water after harvest, wrinkled skin, susceptible to penicillium infection during storage and decay, storage at room temperature Wang ~ 2 months, the rate of fruit rot up