The Fruit Quality Change Of Less Mature Blueberry In Different Postharvest Storing Temperatures
4TH INTERNATIONAL CONFERENCE ON ADVANCES IN ENERGY RESOURCES AND ENVIRONMENT ENGINEERING（2019）
摘要
In this experiment, we investigated the effects of different postharvest temperature treatments on the quality of blueberry purple fruit. We compared the changes in weight, firmness, water content and soluble solids content of purple fruit at 4 degrees C and 25 degrees C respectively. The results showed that different treatments have different effects on preservation of blueberry 'Brigitta'.
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