Granulation and decay is the key problem of citrus fruits storage.
枯水浮皮与腐烂是柑桔果实贮藏中的主要问题。
On the other hand, PPO activity increase was inhibited, this will be beneficial to reduce the incidence of fruit decay and brown and prolong storage period of pepper.
另一方面热处理抑制了果实中PPO活性的升高，减少了果实的褐变和腐烂，延长了尖椒果实的贮藏期。
Both of the amount of fungi and the decay rate of the mulberry fruits in the storage are negatively related to the maturity of fruits.
果桑果实上真菌数量及在贮藏中腐烂率均与果实的成熟度呈负相关。
The decay of the mulberry fruits in the storage can be divided into 3 types, i. e. fermentation, mouldiness and white spottedness.
果桑果实贮藏中的腐烂主要有发酵、霉烂和白化3种类型；
These changes seemed to prevent the pericarp from losing water and subsequent decay, to delay browning process and thus prolong the storage life.
套袋后的变化有利于增强果皮的保水能力和延迟衰老，从而推迟失水褐变出现的时间，延长果实的贮藏寿命。
These changes seemed to prevent the pericarp from losing water and subsequent decay, to delay browning process and thus prolong the storage life.
套袋后的变化有利于增强果皮的保水能力和延迟衰老，从而推迟失水褐变出现的时间，延长果实的贮藏寿命。
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