Compared to 4 ℃, the storage temperatures of 0 ° C and 2 ℃ delayed the peak of reducing sugar content and titratable acid content about 5ds .
0℃、2℃下贮藏果实还原糖含量峰值、可滴定酸含量峰值的出现均比4℃贮藏推迟5d。
5ds