摘要
【目的】探讨不同贮藏温度对梨新品种‘玉露香’果实保绿效果和品质维持的影响,为生产上针对不同贮藏期限的‘玉露香’保鲜提供技术支撑。【方法】以山西太谷‘玉露香’为材料,通过对果实冰点测定,设定3个不同贮藏温度(分别为-1、0和2℃),于冷藏120和210 d后刚取出时以及相对应的货架10 d时测定生理指标,并调查不同贮藏期果实果心褐变指数和腐烂率,同时对不同温度下贮藏果实进行感官评价。【结果】L值和h值可分别较好地反映‘玉露香’果实油腻化程度和转黄程度,不同温度对‘玉露香’梨保绿效果差异主要体现在贮藏后期(210 d)。贮藏至120 d时,不同贮藏温度下果实腐烂率和果心褐变指数均较低。贮藏至210 d时,-1℃可有效抑制果实油腻化和褪绿转黄的发生进程,并且降低果心褐变指数和腐烂率的发生,而0℃更有利于果实可滴定酸和维生素C含量的维持,-1℃和0℃对果皮L值和h值的影响未达到显著水平。在整个贮藏期,不同贮藏温度贮藏果实的Fv和Fv/Fm在冷库取出时差异不显著,但在(120+10)d时,2℃显著低于-1℃和0℃,在(210+10)d时,-1℃显著高于0℃和2℃。低温(-1℃)能更好地抑制果实贮藏期乙烯释放量和呼吸强度,减缓果皮和果心相对电导率的升高,保持较好的食用品质。【结论】‘玉露香’短期贮藏(不超过90 d)以2℃为宜,贮藏至春节前后,可选择0℃,贮藏至3月份以后以-1^-0.5℃为宜,但贮藏期仍不可超过210 d。
【Objective】The effects of cold temperatures on green keeping and quality maintenance of‘Yuluxiang’pears during storage were investigated.【Methods】‘Yuluxiang’pear fruit were harvested atcommercial maturity in Taigu county,Shanxi province,and stored at three different temperatures(-1℃,0℃and 2℃respectively).After 120 and 210 days of cold storage,the fruits were taken out and placedunder 20℃,and fruit firmness,total soluble solids(TSS),titratable acidity(TA),vitamin C,skin color,chlorophyll fluorescence parameters,relative conductivity,ethylene production and respiration rate,browning index and decay rate in the stored fruits were investigated at 0 and 10 days after cold storage.【Results】L value and h value could effectively reflect the degree of greasy and yellow color of‘Yulux-iang’pears,respectively.After 120 days of cold storage,the fruit decay rate and core browning indexwere low in all the three treatments.On 210 days of cold storage,comparing with the treatments at 0℃and 2℃,-1℃storage could not only effectively inhibit the fruit greasy and process of yellowing but alsodecrease the core browning index and decay rate.But the titratable acid and vitamin C contents main-tained relatively stable at 0℃,and no significant difference in L and h values were found between-1℃and 0℃treatments.On 0 day after the cold storage,no significant difference was found in Fv and Fv/Fm values among different temperatures,but 10 days later,the value of Fv and Fv/Fm in fruit stored at 2℃were significantly lower than in those stored-1℃and 0℃,and the values of Fv and Fv/Fm in the treat-ment of-1℃were significantly higher than in those of 0℃and 2℃.In addition,the low temperature(-1℃)effectively inhibited ethylene production and respiration rate,slowed down the increase of the rela-tive conductivity of the peel and the core,and consecutively maintained the fruit quality.【Conclusion】Itis recommended that for short-term storage(not exceed 90 days),fruit of‘Yuluxiang’can be stored at2℃.For those to be stored for marketing around the spring festival,storage at 0℃can be used,while formarking fruit in March,the fruit can be stored at-1℃--0.5℃but the storage time should not exceed210 d.
作者
贾晓辉
王文辉
姜云斌
杜艳民
王志华
佟伟
JIA Xiaohui;WANG Wenhui;JIANG Yunbin;DU Yanmin;WANG Zhihua;TONG Wei(Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng 125100,Liaoning,China)
出处
《果树学报》
CAS
CSCD
北大核心
2016年第S1期166-174,共9页
Journal of Fruit Science
基金
国家现代农业产业技术体系建设专项(CARS-29-19)
中国农业科学院科技创新工程(CAAS-ASTIP)
关键词
'玉露香’梨
贮藏温度
保绿
品质
‘Yuluxiang’pear
Storage temperature
Green keeping
Quality
作者简介
贾晓辉,女,助理研究员,硕士,主要从事果品采后生理、病理研究。Tel:0429-3598134,E-mail:jiaxiaohui@caas.cn;通讯作者:王文辉,Tel:0429-3598188,E-mail:wangwenhui@caas.cn
