Contents of chlorophyll a and chlorophyll b decreased, while content of carotenoid, ethylene release and weight loss increased during storage.

• 贮藏过程中花蕾的C值和 H值增加,叶绿素a与叶绿素b含量下降,类胡萝卜素含量增加,花蕾的失重率和乙烯释放量增加,维生素C含量迅速减少。