摘要
以五个采收期的岳帅苹果为试材,研究不同采收期的果实在0℃条件下贮藏98 d期间品质的变化情况。结果表明,随着果实成熟度的增加,淀粉逐渐水解为糖,果实硬度、总酸与VC含量逐渐下降。采收期V(盛花期后159 d)的果实在采收时即接近完熟,品质下降较快,应在采后尽快上市销售;采收期Ⅲ、Ⅳ(盛花期后153～156 d)的果实贮藏后的品质优于其他采收期,适合较长期的贮藏。
Using the Yueshuai apple with five different harvest time as the material, the quality of the fruit which had been storaged for 98 days at 0℃ were mensurated. The result indicated that, starch hydrolyzed gradually, firmness, total acid and VC content declined along with the increase of fruit maturity. Fruit of harvest time V（159 days after fullbloom stage） was close to full ripe when picking, the quality decreased quickly, it should be on sale as soon as possible after picking. Fruit of harvest time m and Ⅳ （153-156 days after full-bloom stage） had better quality after storage and was suitable for long time storage.
出处
《保鲜与加工》
CAS
2012年第1期12-15,共4页
Storage and Process
基金
辽宁省科技攻关项目(2008204003)
关键词
岳帅苹果
采收期
贮藏品质
Yueshuai apple
harvest time
storage quality
