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In order to reveal how sucrose degradation is related to chilling tolerance, two varieties of peach fruit, ‘Zajiao’ and ‘Yulu’, were treated with 1-methylcyclopropene (1-MCP) vapor at 1μL/L for 24h before storage at 5°C for 35 and 28d respectively. ‘Yulu’ peaches had higher sucrose content than ‘Zajiao’ peaches at harvest, but a higher rate of sucrose degradation in untreated ‘Yulu’ fruit may have...
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