1988年7月5日购买150公斤假京杏做催熟试验,试验在室温下进行,采用塑料大帐与外界环境隔离,大帐内用仲丁胺防腐,控制帐内二氧化碳浓度为0.2—0.6%,氧浓度为15—17%。果实经筛选后用0.2%乙稀利浸泡晾干,装入果篓放入大帐。每天定时通气2—3次,调节帐内氧和二氧化碳含量。试验结果证明,成熟度8成的杏,存放2天即可达到成熟;成熟度7成的杏,存放 July 5, 1988 to buy 150 kg of pseudo-Beijing apricot to do ripening test, the test at room temperature, the use of large plastic bags and the external environment, the large account with sec-butylamine corrosion, control the account of the carbon dioxide concentration of 0.2-0.6 %, Oxygen concentration of 15-17%. After screening, the fruit is soaked in 0.2% Baptiste and dried in large basket. Regular ventilation 2-3 times a day to regulate the oxygen and carbon dioxide content of the account. Test results show that the maturity of 80% of the apricot, stored for 2 days to reach maturity; maturity of 70% of the apricot, storage