摘要
以砂梨系统的翠冠梨为试验材料,用30μm厚的PE打孔袋包装,分别于(0±0.5)℃(CK)和(-1.5±0.5)℃(冰温)两个低温下贮藏120 d,研究贮藏过程中果实腐烂率、褐变率、品质和生理指标的变化。结果表明,翠冠梨在低温贮藏过程中的褐变程度较轻,可能与贮藏环境中较低的CO2浓度(<0.2%)有关;但果实的腐烂问题较为严重,以侵染性病害黑斑病和褐腐病造成的腐烂为主;冰温贮藏可以显著降低果实的呼吸强度、相对电导率、PPO活性和MDA含量,延缓果实衰老,降低腐烂率和褐变率,保持果实较高的TSS、TA含量和硬度与脆度,贮藏期可以达到120d,而对照果实的贮藏期仅为90d。
Taking Cuiguan pear which belongs to sand pear as materials, packed with 30 μm PE punching bag, the pear fruits were stored at（0±0.5） ℃（CK） and（-1.5±0.5）℃（ice temperature storage） for 120 d respectively. The decay rate,browning rate, quality and physiological indexes changes were investigated. The results showed that, the browning rate was low, which maybe related to the low CO2concentration（0.2%）; the decay was the main problem, caused by black spot and brown rot diseases; the ice temperature storage could significantly reduce the respiratory intensity, the relative electrical conductivity, PPO activity and MDA content, delay fruit senescence, reduce decay rate and browning rate, and maintain higher TSS and TA contents, hardness and frangibility. The storage period could reach 120 d while the control only 90 d.
出处
《保鲜与加工》
CAS
2014年第4期16-20,共5页
Storage and Process
基金
国家科技支撑项目子课题(2012BAD38B01)
宁波市农业科技攻关项目(2012C10029)
关键词
翠冠梨
冰温贮藏
褐变
腐烂
病害
Cuiguan pear
ice temperature storage
browning
decay
disease
