Pericarp changed from green to light red, finally to faint red or mauve, soluble solids increased rapidly, acidity increased first and then decreased and water content increased when pitaya fruit became mature. 3.

  • 火龙果在成熟期时,果皮由绿转至浅红,最后转至淡红或紫红色;可溶性固形物迅速增高,酸度升高后下降;水分含量增加。

  • 互联网摘选 2025-01-19 22:47:01

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