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农村广泛采用简易棚窖贮藏苹果和梨。棚窖做成半地下室,一般地下占2/3—3/4、地上占1/3—1/4。贮藏时影响因素主要有下列几项: 1.温度:在一定范围内,温度越高果实的呼吸强度越大,营养物质消耗越快。贮藏寿命愈短。温度的剧烈变动能刺激酶的活性,引起呼吸增强,加速有机物质的分解。温度与蒸腾量关系十分明显,高温时对蒸腾有促进作用,低温有抑制作用。苹果、梨,一般适于0℃左右贮藏。
The countryside is populated with simple sheds to store apples and pears. Shed made of semi-basement, underground generally accounted for 2 / 3-3 / 4, the ground accounted for 1 / 3-1 / 4. Factors affecting the storage are the following: 1. Temperature: Within a certain range, the higher the temperature the greater the fruit’s respiratory intensity, the faster the consumption of nutrients. The shorter the shelf life. Variations in temperature can stimulate enzyme activity, cause increased respiration, and accelerate the breakdown of organic matter. The relationship between temperature and the amount of transpiration is very obvious. It promotes the transpiration at high temperature and inhibits it at low temperature. Apples, pears, generally suitable for 0 ℃ storage.