Unspecified Zhijia Li Profile

Zhijia Li

SPIE Involvement:

Author

Publications (1)

This will count as one of your downloads.

You will have access to both the presentation and article (if available).

DOWNLOAD NOW

This content is available for download via your institution's subscription. To access this item, please sign in to your personal account.

Email or Username Forgot your username?

Password Forgot your password?

Show

Keep me signed in

No SPIE account? Create an account

Proceedings Article | 18 October 2022 Paper

Effects of different temperatures on post-harvesting crisp red plums under intelligent air conditioning storage

Song Li, Benjiao Li, Pan Zhang, Binrong Ma, Yong Jing, Zheming Zhang, Dequan Zeng, Zhijia Li

Proceedings Volume 12349, 123491A (2022) https://doi.org/10.1117/12.2657130

KEYWORDS: Oxygen, Tissues, Water, Lithium, Temperature metrology, Statistical analysis, Industrial chemicals, Agriculture, Mode conditioning cables, Control systems

Read Abstract +

As a local variety in Dazhou, crispy red plum has obvious regional characteristics, and its ripe fruit is still quite hard. Crispy red plums are respiratory variable fruits. In a short period of time after harvest, the respiratory intensity rise sharply, and the quality of fruits declines, resulting in difficulties in storage. Shelf period, sales period and processing period cannot be guaranteed. Difficult storage and processing have become the core factors hindering the development of the crisp red plum industry. This paper discusses the effects of different temperatures on post-harvesting crisp red plums under intelligent air conditioning storage. By measuring the changes in the antioxidant enzyme activity of fruits during the storage of crisp red plums, the mechanism of different temperature treatments adjusting the physiological activity of crisp red plums is revealed. The results show that low-temperature storage can delay the arrival of respiratory peaks and reduce respiratory peaks during plum fruit storage. At the same time, it can inhibit the increase of relative conductivity and the generation of MDA during the storage of crisp red plum fruit. In addition, low-temperature treatment can also control the reduction of SOD and POD activity during the storage of plum fruit, ensure the normal operation of the reactive oxygen system of fruit removal, and reduce the damage caused by oxidation stress to plum fruit.

My Library

You currently do not have any folders to save your paper to! Create a new folder below.

Folder Name

Folder Description

View contact details

UPDATE YOUR PROFILE

Is this your profile? Update it now.

Sign into your SPIE.org account

Don’t have a profile and want one?

Create an account on SPIE.org

Access to the requested content is limited to institutions that have purchased or subscribe to SPIE eBooks. You are receiving this notice because your organization may not have SPIE eBooks access.*

*Shibboleth/Open Athens users─please sign in to access your institution's subscriptions.

To obtain this item, you may purchase the complete book in print or electronic format on SPIE.org.

ORGANIZATIONAL
Sign in with credentials provided by your organization.

Organizational Username

Organizational Password

Show/Hide Password

INSTITUTIONAL
Select your institution to access the SPIE Digital Library.

SELECT YOUR INSTITUTION

PERSONAL
Sign in with your SPIE account to access your personal subscriptions or to use specific features such as save to my library, sign up for alerts, save searches, etc.

PERSONAL SIGN IN

No SPIE Account? Create one

PURCHASE THIS CONTENT

SUBSCRIBE TO DIGITAL LIBRARY

50 downloads per 1-year subscription

Members: $195

Non-members: $335 ADD TO CART

25 downloads per 1 - year subscription

Members: $145

Non-members: $250 ADD TO CART

PURCHASE SINGLE ARTICLE

Includes PDF, HTML & Video, when available

Members:

Non-members: ADD TO CART

Keywords/Phrases

Search In:

Publication Years