贮藏温度及气体成分对枇杷的保鲜效果  

Effects of Storage Temperature and Gas Composition on Loquat Quality

作　　者：何志刚[1] 李维新[1] 林晓姿[1] 林华 庄林歆[1] 

机构地区：[1]福建省农科院农产品贮藏加工研究中心,福建福州350013 [2]福建省莆田市城厢区科技咨询开发中心,福建莆田351100

出　　处：《果树学报》2004年第5期438-442,共5页Journal of Fruit Science

基　　金：福建省科技厅重点科技攻关资助项目的部分内容(编号2002N028)

摘　　要：研究了不同贮藏温度和气体成分对解放钟和早钟六号枇杷贮藏过程中果实硬度、总糖、可滴定酸含量的影响。结果表明:果实硬度的变化与贮藏时间呈显著的正相关,与贮藏温度呈显著的负相关;贮藏温度对枇杷果实可滴定酸含量的影响,早钟六号枇杷比解放钟枇杷敏感;早钟六号和解放钟枇杷的适宜贮藏温度分别为6～8℃和8～10℃。气调贮藏能明显抑制2个品种在贮藏过程中总糖,尤其是可滴定酸含量的下降,但贮藏前期果实硬度增加加快。枇杷气调贮藏的适宜条件(温度如前述),解放钟枇杷以O24%～6%、CO26%～8%,早钟六号枇杷以O24%～6%、CO24%～6%为佳。s: Effects of different storage temperature and gas composition on flesh firmness,total sugar and acid ofJiefangzhong and Zaozhong 6 loquat varieties during storage were studied. The results indicated that the changes of flesh firmness were positively and significantly correlated with storage period,but negatively correlated with storage temperature. Effects of storage temperature on total acid of two varieties were different, Zaozhong 6 variety was more sensitive to temperature than Jiefangzhong , their optimum storage temperatures were 6～8 ℃ and 8～10 ℃ respectively.Controlled atmosphere storage could inhibit the decrease of sugar and acid of two varieties obviously. The optimum gas composition of Jiefangzhong and Zaozhong 6 varieties were at 8～10 ℃, O2 4～6%, CO2 6～8% and at 6～8 ℃, O2 4～6%, CO2 4～6% respectively.

关 键 词：枇杷 贮藏温度 气体成分 保鲜 

分 类 号：S667.3[农业科学—果树学]