Okubao’peaches were dipped in spermidine (Spd) of different concentrations, and then were stored under 0~1℃. The results showed that Spd treatment reduces occurrence of chilling injury in comparison with CK; Spd at 50mg/L is more effective in alleviating fruit browning, deferring occurrence of chilling injury, reducing chilling-sensitivity and prolonging freshening time of ‘Okubao’ peach, than 100mg/L and 150mg/L.
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冯志宏,赵迎丽,李建华,闫根柱,王亮,王春生.亚精胺处理对大久保桃果实冷敏性的影响[J].农业机械学报,2009,40(12):151-155.Effect of Spermidine on Chilling-sensitivity of ‘Okubao’ Peach[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(12):151-155.