This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of ‘Fuji’ apples during CA storage. AVG (75 mgㆍL<SUP>-1</SUP>) was applied to Fuji tree at 150 and...
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https://www.riss.kr/link?id=A100467031
2012
Korean
ethylene ; flesh browning ; flesh firmness ; harvest date ; 에틸렌 ; 과실 내부 갈변 ; 과실 경도 ; 수확 시기
525
SCIE,SCOPUS,KCI등재
학술저널
527-533(7쪽)
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of ‘Fuji’ apples during CA storage. AVG (75 mgㆍL<SUP>-1</SUP>) was applied to Fuji tree at 150 and...
This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of ‘Fuji’ apples during CA storage. AVG (75 mgㆍL<SUP>-1</SUP>) was applied to Fuji tree at 150 and 175 days after full bloom (DAFB) and the fruit were harvested at 185, 195, and 205 DAFB, respectively. Respiration rate and ethylene production of fruit applied with AVG were greatly reduced more than those in control. Flesh firmness and acidity of fruit applied with AVG were higher than those in control. Flesh browning occurred in all of the control fruit regardless of harvest date. However, AVG-treated fruits were free of flesh browning except for late harvested fruits. At 185 DAFB, ‘Fuji’ apples were harvested and prestorage heat treatment was done for 3 days at 38℃ and 6 hours at 46℃. Heat treatment at 38℃ and 46℃ prior to CA storage greatly reduced respiration rate and ethylene production. The incidence of flesh browning were 35%, 14%, and 5%, in control fruit, heating at 38℃ and 46℃, respectively. The titratable acidity was lower at heated apple than at controlled one.
중국도입 배추 소포자배양에 의한 배가반수체의 종자생산능력
수경재배 프로그램을 통한 지적 장애학생의 직업적응력 증진