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The flesh color and some physiological changes of green mume fruit after harvested were investigated during storage at various temperatures.
研究了青梅果实(简称梅果)置于不同温度贮藏下果肉色泽及有关的主要生理指标的变化。
There were much high esterified pectin in the fruit, which caused cloudy and sediment of Prunus mume juice.
青梅中含有大量的高度酯化果胶，是造成青梅汁浑浊的主要原因。
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