Characteristics and thermodynamics analysis ofoxyacetylene flame brazing joint of Cu/Al tubes

The effects of different liquid storage treatments on astringent,quality and physiological indexes of Mopan persimmon during controlled freezing point storage(-0.5～-0.2)℃ were studied.Results showed that persimmon fruit immersed in 2 % NaCl liquid under controlled freezing point storage had higher ethanol content during 30 to 45 d,promoted the decline of soluble tannin,were de-astringent completely at 45 d,postponed the descend of fruit firmness effectively,had de-astringent and crisp-keeping double effect.And that maintained higher total soluble solids and titratable acidity content,controlled the rise of later storage fruit MDA and membrance relative conductance,deferred fruit senescence process.